|8 cups||of meat broth|
|3,5 oz||pork loin|
|3,5 oz||chicken breast|
|3,5 oz||ricotta cheese|
|3,5 oz||fresh caciotta cheese, grated|
|5,3 oz||parmesan cheese, grated|
Fry the meat (pork, chicken and veal) in a pan with butter. Leave to cool. Dice the meat and the mortadella and then mince.
Mix together with the egg, ricotta, fresh cheese, parmesan, a pinch of nutmeg and salt. Set aside.
Place the flour on a pasta board and scoop a hole in the middle. Break the 6 eggs into it and add the salt. Use a fork to mix the ingredients together. Knead the dough until it’s smooth and elastic. Roll out the dough very thinly.
Cut the dough into 4 cm squares or circles and place the filling in little mounds on top of them.
Close up each cappelletti, using your fingers to firmly seal the pasta. Leave them to dry in a cool place.
Skim the fat off the broth, then pour it into a large pan. As soon as it starts to boil, add the cappelletti and boil them for about 10 minutes. Serve nice and hot with plenty of parmesan.
Make it easier with Ankarsrum Assistent Original
Grind the meats using the Ankarsrum Assistent Original grinder and the 6-mm grinder disc and mix the pasta dough using the kettle, dough roll and dough knife.
Use the Ankarsrum accessory Pasta Roller Lasagna with your Assistent Original to flatten the dough properly.
Recipe by curtesy of: Francesca Fabbri Fellini – ‘A tavola con Fellini- ricette da Oscar della sorella Maddalena’.”
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