Preparation time: 60 minutes
Recipe for: 6 persons
Ingredients for the dough:
600 g flour • 6 eggs • 1 tablespoon olive oil • 1 pinch salt
Ingredients for the filling:
100 g butter • 2 sausages • 60 g cured ham • 50 g chicken breast • 200 g minced beef • 180 g breadcrumbs
180 g Parmigiano Reggiano cheese, grated • Pinch of salt, pepper and nutmeg • 4 cloves • 1 small onion, chopped • Cinnamon stick
Fry the finely chopped onion in the butter and then add the finely chopped cured ham and chicken breast, the minced beef and the 2 crumbled sausages. Stir and leave to brown well. When the mixture has browned, add the cloves, cinnamon, salt and pepper. Cover tightly and leave to cook over a gentle heat for 2 hours. Once this stage is complete, remove the cloves and the cinnamon.
Take out the meat, mince it and place it in a bowl.
Place the original pan back over the heat, add the breadcrumbs to the remaining cooking juices and stir the mixture as it browns for a few minutes. Tip the mixture into the bowl with the meat and add the grated Parmigiano Reggiano.
Make the dough by kneading the flour with the eggs, 1 tablespoon of olive oil and a pinch of salt. Leave the mixture to rest for around 30 minutes, then roll out the pasta until it becomes very thin, cut into 2 cm squares and spoon a little filling onto each one. Fold each filled square into a triangle shape (without bringing the two corners together) and firmly press the edges together. Wrap the corners of the triangle around the index finger on your left hand and join the two tips, slightly twisting one over the other.
Cook the cappelletti in meat broth, serving in the cooking liquid with a generous sprinkling of grated Parmigiano Reggiano.