giovedì 17 maggio 2012

Cappelletti with broth

Cappelletti with broth              
Tortellini e cappelletti

350 g of fresh egg pasta
60 g of ham 
80 g of sausage
150 g of lean beef
2 eggs2 cloves
50 g of butterCapon broth
80 g of grated parmesan cheese Nutmeg
120 g of lean pork

PROCEDURE: Prepare the filling. Browned in a pan with butter and beef and minced pork. Add the wine, combine cloves, add salt, pepper and cook over low heat for an hour, adding water when needed. Skip the meat in the mixer and gather her into a bowl, then mix the sausage, ham, previously passed to the mixer, eggs, 50 g of Parmesan and a sprinkling of nutmeg. Amalgam until the mixture is soft but consistent. Stretch the dough into a thin sheet and distribute the filling, fabricating cappelletti. Lessali in the stock, transfer to a serving bowl, sprinkle with the remaining Parmesan and serve.TIPS: In place of the capon broth, the tradition also includes the capon or chicken broth and beef.

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