Ingredients

• 200 g 00 flour
• 2 pcs eggs
• 2 pcs carrots
• 1 pc leek
• 1 pc celery stalk
• 1 pc clove
• 1 pc apple
• parsley
• cardamom
• White wine
• salt
• pepper

For the recipe of maltagliati with parsley in broth, mix the flour and eggs and leave the dough to rest, covered, for 40 minutes. Peel 2-3 sprigs of parsley, keeping the stems aside, and chop the leaves. Roll out the dough, obtaining a sheet of 1 mm thick. Sprinkle half the pastry with the parsley leaves and cover with the other half. Pull the dough again until it is a couple of mm thick, then cut it into irregular lozenges.
For the broth: Bring 2 liters of water to a boil with 1 carrot, celery stalk, leek, half an apple, parsley stalks, 2 peppercorns, clove, salt and half a glass of white wine; cook for 20 minutes. Peel 1 carrot and half an apple and cut them into small pieces. Strain the broth, put it back on the heat, add the pieces of carrot and apple and cook for 2 minutes, then add the maltagliati and continue cooking
for another 2-3 minutes. Serve by adding a drizzle of oil and pepper to taste.

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