Cappelletti fillings vary depending on where they are made. Wilma, who lives in Marche central Italy, shares her recipe.
For the dough: 200g 00 flour, 2 eggs
For the stock: half a free range chicken, a small cinnamon stick, salt, about a litre and a half of water.
For the filling: 200g each of beef, pork loin, 1 chicken breast, one meaty sausage, 50g mortadella, 250g grated parmesan cheese, salt.
9 мар 2023