Cappelletti in brodo

Method

1. 1 Simmer a whole chicken with carrots and onions for 90 minutes to make a clear broth.
2. 2 Sauté the minced chicken and pork until cooked, then blend them with cheese and nutmeg.
3. 3 Knead the dough with the eggs until it forms a firm ball, let it rest for 1 hour, then roll it out very thinly.
4. 4 Cut the dough into small squares, place the filling in the center, fold diagonally into a triangle, and wrap the two ends around your finger.
5. 5 Drop the cappelletti into the simmering broth, cook for 4 minutes, then scoop out both the cappelletti and the broth.

With an appliance

• Pressure cooker 1 hr 30 min

  Replace step 1: simmer chicken, carrots, and onions under high pressure for 30 minutes, then release pressure naturally for 15 minutes, and strain thoroughly to obtain a clear broth; keep step 5 the same and only boil the cappelletti with the lid open for 4 minutes.