Cappelletti in Brodo

🛒 Ingredients

• Clear Beef & Chicken Broth 280 g · 80 kcal
• Carrot 5 g · 2 kcal
• Celery 5 g · 1 kcal
• Onion 5 g · 2 kcal
• '00' Wheat Flour 40 g · 146 kcal
• Egg (large) 15 g · 23 kcal
• Cooked Pork Loin 12 g · 17 kcal
• Cooked Chicken Breast 12 g · 20 kcal
• Prosciutto Crudo 4 g · 10 kcal
• Parmigiano Reggiano Cheese 8 g · 34 kcal
• Egg (for binding filling) 4 g · 6 kcal
• Nutmeg (ground) 1 g · 5 kcal
• Parmigiano Reggiano (grated, for serving) 9 g · 39 kcal

👨‍🍳 Instructions

1. For the broth, combine beef, chicken, vegetables like onion, carrot, celery, and water in a large pot; bring to a boil, then skim any foam from the surface.
2. Reduce heat, cover partially, and simmer for at least 3 hours, skimming as needed, then strain the broth and season with salt to taste.
3. For the cappelletti filling, finely chop the cooked meats (pork, chicken, prosciutto) or process them in a food processor.
4. Mix the chopped meats with grated Parmigiano Reggiano, an egg, and a pinch of nutmeg until well combined, then refrigerate.
5. For the pasta dough, create a well in the center of the flour on a clean surface; crack eggs into the well.
6. Gradually incorporate flour into the eggs using a fork, then knead the dough by hand for 10-15 minutes until smooth and elastic; cover and let rest for 30 minutes.
7. Divide the rested pasta dough and roll each portion very thinly, using a rolling pin or pasta machine, into sheets.
8. Cut the pasta sheets into small squares (about 4x4 cm or 1.5x1.5 inches); place a small amount of filling in the center of each square.
9. Fold the square diagonally to form a triangle and seal the edges, then wrap the two pointed ends of the triangle around your finger and pinch them together to form the cappelletto shape.
10. Place shaped cappelletti on a floured tray, ensuring they do not touch; repeat with remaining dough and filling.
11. Bring the prepared clear broth to a gentle simmer in a large pot.
12. Carefully add the cappelletti to the simmering broth and cook for 5-7 minutes, or until they float and are tender.
13. Serve immediately in warm bowls, garnished with freshly grated Parmigiano Reggiano cheese.