French Cappelletti

Preparation:

Preparation: Finely chop the veal, beef and sausage by passing them through the meat grinder twice. Then put the proceeds in a pan with the already melted butter and fry over high heat. Then put the meat in a bowl with the minced raw ham, an egg, 100 g of Parmesan and the breadcrumbs. Sprinkle with a generous pinch of salt, a pinch of pepper and nutmeg. Stir with a wooden spoon to mix the ingredients perfectly. Make a well of the flour on the work surface and sprinkle it with salt, break the eggs in the center and knead; work vigorously, then roll out the dough with a rolling pin on a floured surface into thin sheets. With the appropriate wheel, cut out many squares of about 4 cm on each side and place a teaspoon of filling in the center of each one; fold into a triangle and turn the corners towards the center by pressing with your fingers. Proceed like this until you run out of ingredients. Cook the cappelletti in meat broth, drain them when al dente, arrange them in a buttered baking dish and sprinkle them with the previously beaten cream together with the remaining egg yolk and 50 g of Parmesan: bake, at 200 degrees, for 15 minutes, and after bring to the table immediately.