cappelletti in brodo

20€

Start by preparing the broth. In a large pot, combine a whole chicken, two stalks of celery, two carrots, one onion halved, and a few sprigs of fresh thyme and parsley. Cover with water and bring to a boil. Reduce heat and simmer for about 1 to 2 hours or until the chicken is cooked through. Strain the broth and season with salt and pepper to taste. Reserve the chicken for another use. For the cappelletti, mix together 200 grams of ground pork, 100 grams of grated Parmesan, a pinch of nutmeg, and salt and pepper in a bowl. Wrap small portions of the filling in circles of pasta dough, folding them to form a hat shape. Bring the broth to a simmer and add the cappelletti. Cook for about 3 to 4 minutes or until they rise to the surface and are tender. Serve the cappelletti in brodo hot, sprinkled with additional Parmesan and chopped parsley.