Cappelletti

NONNA'S RECIPE
Cappelletti - caplìt - with broth (6 servings)

Ingredients for the filling (batù):
gr 100 pork meat, gr 100 chicken breast, gr 100 pork cheek, gr 100 veal,
gr 100 salami, gr 200 grated Parmesan, 1 egg, nutmeg, salt, olive oil.

For the pasta (sfoja):
gr 500 flour, 5 eggs.

Instructions:
Cook the meat in a pot with some oil, chop it finely and add the cheese, nutmeg, egg and salt. Mix until well combined, the filling should be thick but soft. It is better to prepare the filling the day before, so the flavours can combine better. Prepare the pasta sheet, it should be very thin. Cut it in squares and add a teaspoon of filling on each one of them. Fold the squares in half connecting two corners and make a triangle. Press firmly along the borders and connect the two longer points of the triangle. Put the cappelletti in boiling meat broth and cook for 5-10 minutes.

Time of preparation: 70 minutes.