Ingredients
- 700 g beef tongue
- 600 g flour
- 500 g belly of beef
- 400 g castelmagno cheese
- 350 g beef muscle
- 220 g ricotta
- 6 eggs
- 2 carrots
- an onion
- a clove of garlic
- a stalk of celery
- a cinnamon stick
- a knee-type beef bone
- cloves
- pepper
- parsley
- laurel
- salt
For the recipe of cappelletti with castelmagno in broth, prepare the broth with 5 liters of water, garlic, peeled onion touches, peeled carrots, celery stalk with leaves, 1 clove, a few grains of pepper , 1 bay leaf, 1 sprig of parsley, meat and bone. Simmer very lightly for 5 hours. Strain the broth and divide it into 2 parts; season one with cinnamon and cook for another 30 minutes.
For the filling: mix the crumbled castelmagno, ricotta and freshly ground pepper.
For the cappelletti: Mix the flour with the eggs and a pinch of salt; cover the dough and let it rest in the refrigerator for 1 hour. Finally roll it out in a very thin sheet and cut it into 4 cm squares. Place a small piece of filling in the center of each square. Wet the sides of the squares of pasta with a little water. Close the triangle squares by joining the opposite corners; crushed around the filling to let the air out, then overlap the 2 corners at the base of the triangle, and seal them creating the cappelletti. Cook them in the broth without cinnamon for a couple of minutes, until they come to the surface; add the flavored broth and serve immediately.
This recipe has already been read 225 times!