Fresh Capelet in Broth

Name: Fresh Capelet in Broth
Yield: 6
Ingredients: 2 tablespoons of grated Parmesan cheese; 150g of shredded chicken breast; 60g of ground pork loin; 2 liters of chicken broth; 3 slices of cooked ham mozzarella; 1 egg; Salt, black pepper, and nutmeg to taste; Accessory; Cookie cutter with 6cm diameter. Macaroni roll.

1
2 tablespoons of grated Parmesan cheese
2
150g of shredded chicken breast
3
60g of ground pork loin
4
2 liters of chicken broth
5
3 slices of cooked ham mozzarella
6
1 egg
7
Salt, black pepper, and nutmeg to taste
8
Accessory
9
Cookie cutter with 6cm diameter. Macaroni roll.

Ingredients

1
2 tablespoons of grated Parmesan cheese
2
150g of shredded chicken breast
3
60g of ground pork loin
4
2 liters of chicken broth
5
3 slices of cooked ham mozzarella
6
1 egg
7
Salt, black pepper, and nutmeg to taste
8
Accessory
9
Cookie cutter with 6cm diameter. Macaroni roll.

Directions

1
Dough
2
Place the flour on a flat surface and create a cavity
3
Break the eggs in the center of this hole and mix carefully until a dough forms
4
Knead for 20 minutes or until smooth, adding more flour if necessary
5
Open the dough with a macaroni roller, making it thin, and cut out circles
6
7
Filling
8
Mix all ingredients well and place one tablespoon of this mixture in the center of each dough circle
9
Fold in half and press edges tight
10
Then, roll up with your finger and tie the two ends together
11
Make a fold on the curviest part, forming a little hat
12
Simmer the broth and add the capelet
13
Cook for 20 minutes and serve.