Recipe Emiliani Cappelletti Cooked In Broth

Ingredients:

broth filling:
300 g of beef, 200 grams of pork, 300 g of edge, a stalk of celery, an onion, a carrot, 2 cloves, a pinch of cinnamon, 2 or 3 tomatoes, a clove of garlic , a bay leaf, pepper, 30 g of butter, oil, salt

filling:
170 g of bread crumbs, 150 g of parmesan cheese, 3 eggs, salt, nutmeg, broth cooked:

broth for cooking:
one kg of beef, 1/4 of capon, 2 stalks of celery, a carrot, an onion, a clove of garlic, salt

pastry dough:
500 g of flour, 4 eggs, salt

Recipe:

We prepare the broth, put a few tablespoons of olive oil and a bit of butter in the pan over medium heat and let it dissolve, then add garlic, celery, tomatoes, 2 cloves, bay leaves and the whole thing go up for 5 minutes, then add the meat, during cooking we cover the meat with water, put the lid and cook for about 8 hours until the liquid is evaporated. Now to the filling of Cappelletti, sift the broth of the stew and let's put it in a container, while in another bowl put the bread crumbs, add the nutmeg, and pour the broth, mix well until the mixture is only hard, Finally, add parmesan cheese, egg and continue to mix. Now we work the dough by cutting 2 strips of dough and put small balls of filling spaced along the strip and fold over the strip in 2, we finish the shape with the tool and then cut the individual Cappelletti. We filter the broth now, let's put it in a pot to boil and then we Cappelletti to cook.

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