Cappelletti in Brodo 

Cappelletti in broth at my house are the first dish of dinner. The handmade cappelletti are of unsurpassed goodness but if you have little time you can buy ready-made; In this case the important thing is that they are of good quality, perhaps from fresh pasta producers in our city. In this recipe you will find all the necessary tips to make a broth worthy of cappelletti. The broth is tastier if prepared with mixed meats, and veal, or veal and the cheaper hen. Another important thing is that before cooking the cappelletti the broth is completely degreased.

A recipe that just can not miss before supper. The cappelletti unlike the tortellini, as the name implies, looks like a small hat that welcomes a tasty and tasty filling based on minced meat, Parmesan cheese and cold cuts. And they are so good that the filling of cappelletti is a sort of magic medicine that would invigorate anyone! I offer you my tested version that I hope you will enjoy. In families it is traditional to prepare them at home, where they gather together as a real work team. Even if they take a long time to prepare them, your efforts will be rewarded by the excellent result that will be more than satisfactory! Let's see immediately the recipe of how to prepare cappelletti and broth.

Ingredients 

400 glean beef

1 hen 

2 sticks of celery

1carrot

1onion

1ripe tomato

Salt

600 g fresh cappelletti

grated Parmesan cheese

Preparation 

Flame the bird, remove feathers, wash well in running water, remove all fat. Put the meat with celery, carrot, onion and tomato cleaned and washed in a large pot. Add four times more water than the space occupied by the meat and a pinch of salt. Wait for the boil to start so you can foam it before it starts to boil; This operation is important so that the broth is clear and without impurities. After foaming cover the pot leaving a vent. If necessary, water can be added at any time. The meats are cooked when they are put on with a fork, for the veal and the hen the time is about two and a half hours, for the capon about an hour and a half. When the broth is ready to filter it, let it boil again, turn off, let it cool. Remove all the fat that has risen to the surface (if the broth is prepared the day before and put in the fridge, to remove all the fat will be even easier). To cook the cappelletti the broth must boil well, but before throwing them in remember to lower the heat so as not to let the broth come out of the pot due to the temperature difference. If the cappelletti are handmade cook for 2 or 3 minutes, otherwise according to the time recommended by the manufacturer Let the cappelletti rest in broth for a couple of minutes and serve with the Parmesan cheese on the side.