Photograph of the finished Cappelletti in brodo

Italy · Pasta nhân trong nước dùng Cappelletti

Cappelletti in brodo

2 hr Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Chicken breast Chicken breast 11.3 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 4.2 oz
  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Nutmeg Nutmeg 0.1 oz
  • Photograph of Carrot Carrot 1.2

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.

Start cooking