Cappelletti In Broth
INGREDIENTS
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2 tablespoons Filippo Berio extra-virgin olive oil
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1/4 pound boneless pork cutlet, cut into small chunks
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1/4 pound boneless chicken, cut into small chunks
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1/4 pound veal roast, cut into small chunks
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1 large egg
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1/4 cup grated Parmigiano-Reggiano cheese
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2 tablespoons minced parsley
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1 tablespoon grated lemon zest
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1/4 teaspoon grated nutmeg
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Salt to taste
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Grinding black pepper to taste
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Thin slices of lemon
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Grated Parmigiano-Reggiano cheese for sprinkling
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Cappelletti Dough
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4 large eggs
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1/4 teaspoon salt
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3 to 3 1/4 cups King Arthur unbleached all purpose flour
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