Ingredients:
500 grams of small, good quality capeletti stuffed with meat or chicken
2.5 liters of water
1 carrot with peel chopped
1 minced leek
1 chopped celery
1 sprig of chopped fennel
1 onion cut in 4
2 whole garlic cloves
2 tomatoes cut in 4
2 bay leaves
3 bunches of fresh oregano
2 sprigs of fresh rosemary
salt to taste
chopped parsley to taste
Black pepper to taste
Oil
Preparation mode:
Put all the ingredients, except the capeletti, in the water for 30 minutes (after boiling, keep it on low heat). Strain the entire contents of the pan and leave only the brodo. Reduce a little, over low heat. Add the capeletti to cook in the finished brodo, over high heat. When the capeletti rises, lower the heat and let it boil for another three or four minutes. Serve with a little chopped parsley to garnish the dish and a small drizzle of olive oil.
Yield: 8 servings, approximately 300 ml
Chef Bernard Contipelli’s recipe
