Cappelletti in brodo

Recipe: Cappelletti in brodo

Ingredients:

• For the pasta:
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• For the filling:
• 1 cup cooked chicken, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 1 egg
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• For the broth:
• 6 cups chicken broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Prepare the pasta:
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it.
3. Using a fork, gradually mix the eggs into the flour until a dough forms. Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
4. Make the filling:
5. In a bowl, combine the cooked chicken, Parmesan cheese, bread crumbs, egg, garlic, parsley, salt, and pepper.
6. Shape the cappelletti:
7. Roll out the pasta dough into a thin sheet. Using a round cookie cutter or a glass, cut out small circles.
8. Place a small dollop of the filling in the center of each circle. Fold the circle in half to form a half-moon shape and seal the edges with a fork.
9. Cook the cappelletti:
10. In a large pot, bring the chicken broth, carrot, celery, onion, bay leaf, salt, and pepper to a boil. Add the cappelletti and cook until they float to the surface, about 5 minutes.
11. Remove the bay leaf and serve the cappelletti in the hot broth.

Enjoy your homemade Cappelletti in brodo!