How to make cappelletti in capon broth, a recipe to be served in soup dishes sprinkled with Parmesan cheese.
Ingredients for 4 people
- 250 gr of cappelletti
- 2 capon wings
- 1 onion
- 2 carrots
- 1 bay leaf
- 1 vegetable or meat nut
- 2 egg whites
- 1 courgette
- grated Parmesan cheese
- salt
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Preparation of cappelletti in capon broth
Flame the capon wings, clean and wash them, then place them in a pan with high edges, together with the onion cut in half, 1 carrot also cut in half lengthwise. Add two liters of water and the bay leaf, then add the nut.
Bring to a boil, after reducing the flame and continue cooking for an hour, skimming the impurities that will emerge during cooking.
Beat the egg whites until stiff with a pinch of salt and pour them into the boiling broth, stirring for about two minutes, then remove from the heat and strain with a dense mesh strainer.
Transfer the broth to a smaller saucepan, add the zucchini and the remaining carrot, then bring to the boil.
Add the cappelletti, cook for 4 minutes and serve in bowls, after having sprinkled the whole surface with Parmesan.
