Cappelletti in broth
Ingredients:
For the pastry:
- 300 g flour
- 3 eggs
For the filling:
- 100 g pork pulp
- 100 g pork belly
- 100 g mortadella
- 100 g cooked salame
- 200 g Parmesan cheese aged 24–36 months
1 uovo
nutmeg
Salt and pepper
Pour a little oil into a large frying pan and brown all the meat. Once cooled, blend the meat with the Parmesan cheese, egg, nutmeg, salt and pepper. Mix everything together to obtain a semi-hard, smooth mixture.
Prepare the pasta dough and roll it out thinly, cut it into squares large enough to hold a teaspoon of filling and fold the dough into triangles. Cross the corners at the base, then fold them upwards. Cook the cappelletti in the meat broth brought to the boil, removing them as soon as they float to the surface and serve them with their broth.
