Cappelletti in brodo are a classic of Emilian cuisine and represent a dish with great tradition in Italy. They are small meat-filled agnolotti, usually served in a delicious meat broth. Cappelletti are an excellent choice for a first course or a light, flavorful dinner. They are ideal to enjoy during the winter months, when the hot broth warms the heart.
Cut the chicken breast into pieces and brown it in the butter with the ground veal
Chop the meat together with the prosciutto and the mortadella and place the mixture in a bowl
Add the egg yolks, 40 G of grated Parmigiano and the nutmeg
If the filling is too firm, add a little broth
Then roll out the dough very thinly and cut out 40 squares about three centimeters per side
For each square place half a tablespoon of filling in the center, fold the pasta into a triangle and join two corners: this is how the cappelletti are formed
Cook them for about a quarter of an hour in capon, hen or beef broth
Serve with plenty of grated Parmigiano
Rolling Pin
Pasta Cutter
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Cappelletti in brodo are a typical first course of Emilia-Romagna, in particular from the city of Bologna.
Italy
| Energy (kcal) | 293.99 |
| Carbohydrates (g) | 0.92 |
| of which Sugars (g) | 0.43 |
| Fat (g) | 22.66 |
| of which Saturates (g) | 12.01 |
| Protein (g) | 21.56 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.45 |
