500 g of capeletti, dry
1/2 liter of chicken broth (optional, use a dissolved tablet)
Salt to taste
To sprinkle over
1 tablespoon of chopped fresh parsley
Parmesan cheese, grated to taste
500 g of capeletti, dry
1/2 liter of chicken broth (optional, use a dissolved tablet)
Salt to taste
To sprinkle over
1 tablespoon of chopped fresh parsley
Parmesan cheese, grated to taste
In a pot, place the chicken broth and bring it to a boil at high heat
Season with salt to taste
Add the capeletti and cook for 16 to 18 minutes or until al dente
Distribute among four plates, sprinkle with Parmesan cheese, parsley, and serve immediately.
