Cappelletti In Broth

Preparation:

Preparation: Cut the chicken breast into pieces and brown it in the butter with the veal meat. Mince the meat together with the ham and mortadella and put the mixture in a bowl. Combine the egg yolks, 40 g of grated cheese and the nutmeg. If the dough is too stiff, add a little broth. Then you move on to the dough, spread out so that it is very thin and from which you need to obtain 40 squares of about three centimeters on each side. For each square, distribute half a spoonful of filling in the center, fold the dough into a triangle and join the two points: this is how you get the cappelletti. They will be cooked for about a quarter of an hour in capon, chicken or beef broth. They are served with plenty of grated Parmesan.