Cappelletti All'eugubina
Recipe first for 4 people based on Calf meat.
Preparation:
Preparation: Cut the meat into small pieces, put it in a saucepan with the butter and cook it for 20 minutes over low heat, covered, adding salt halfway through cooking. Remove it from the heat, let it cool and pass it through the mincer a couple of times in order to obtain a very fine mince. Pour the mince into a bowl and add the grated parmesan, nutmeg and egg, then mix well. Prepare the pasta: add the salt to the flour and arrange it in a well on the pastry board; break the eggs inside the fountain and gradually incorporate them into the flour. Work the dough obtained vigorously with your hands for a quarter of an hour. Form a ball, flatten it slightly and roll out a thin sheet of dough with the help of a rolling pin. Cut it into strips and form cappelletti.
Ingredients:
Ingredients: For the filling: - 150 g of veal - 150 g of pork - 150 g of grated Parmesan cheese - 1 chicken breast - 40 g of butter - 1 egg - nutmeg - salt - for the pasta: - 300 g of flour White - 3 Eggs - Salt - For the Broth: - 1/2 Hen - 400 G Beef Muscle - 1 Celery Rib - 1 Carrot - 1 Onion
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