Capelet in Broth

Name: Capelet in Broth
Yield: 6
Ingredients: Masa; 1 1/2 cups of wheat flour; 2 eggs; Stuffing; 2 tablespoons of grated Parmesan cheese; 150g of shredded chicken breast; 60g of ground pork shoulder; 2 liters of chicken broth; 3 mozzarella slices, cooked and crumbled; 1 egg; Salt, black pepper, and nutmeg to taste; Accessory; A cookie cutter with a 6cm diameter. Macaroni roll.

1
Masa
2
1 1/2 cups of wheat flour
3
2 eggs
4
Stuffing
5
2 tablespoons of grated Parmesan cheese
6
150g of shredded chicken breast
7
60g of ground pork shoulder
8
2 liters of chicken broth
9
3 mozzarella slices, cooked and crumbled
10
1 egg
11
Salt, black pepper, and nutmeg to taste
12
Accessory
13
A cookie cutter with a 6cm diameter. Macaroni roll.

Ingredients

1
Masa
2
1 1/2 cups of wheat flour
3
2 eggs
4
Stuffing
5
2 tablespoons of grated Parmesan cheese
6
150g of shredded chicken breast
7
60g of ground pork shoulder
8
2 liters of chicken broth
9
3 mozzarella slices, cooked and crumbled
10
1 egg
11
Salt, black pepper, and nutmeg to taste
12
Accessory
13
A cookie cutter with a 6cm diameter. Macaroni roll.

Directions

1
Masa
2
Pour the flour onto a flat surface and create a depression
3
Crack the eggs into that hole and mix carefully until you form a dough
4
Sieve for 20 minutes or until it's very smooth
5
If necessary, add more flour
6
Roll out the dough with a macaroni roller, making it thin, and cut circles
7
Stuffing
8
Mix all ingredients well and place one tablespoon of that mixture in the center of each dough circle
9
Fold in half and press the edges tightly
10
In sequence, roll with your finger and unite the two ends
11
Create a fold on the curviest part, forming a sort of hat
12
Boil the broth and add the capelet
13
Cook for 20 minutes and serve.