Cappelletti alla Gonzaga

Preparation:

Preparation: Put the pork pulp, the salamelle, the bacon, the ham, the salami, the well-peeled chicken livers, the sprig of rosemary, the sage, the white wine, a pinch of salt and a pinch of of pepper. Cover the container almost hermetically, without adding any seasoning (the ideal would be to be able to use one of those containers with a very thick bottom, in which you can cook without fat and even without liquids), then cook over a very moderate heat for about 12 hours, stirring and adding very little water from time to time. When cooked, remove the aromas, pass all the rest through a meat grinder and collect the proceeds in a bowl: incorporate the eggs, the grated Parmesan cheese and the breadcrumbs (soaked in a little warm water and squeezed). Mix the mixture well, which you will have to leave to rest for a whole day. After the pre-established time, make the dough with the flour, the eggs and a little salt, as recommended in the basic recipe; let it rest for 30 minutes, then roll it out on the floured surface in one or more thin sheets and prepare the cappelletti according to the instructions in the basic recipe. Cook the cappelletti in boiling beef broth, drain them al dente and dress them with the hot cream and grated Sbrinz. Serve them immediately.