300 g flour
3 eggs
1 cup of milk
Interior material
30 g of salt-free butter
125 g chicken breast meat
125 g turkey meat
150 g veal ham
30 gr parmesan cheese
1 egg
A pinch of coconuts
Half a teaspoon of salt
White pepper with half a teaspoon
How To?

Boil turkey and chicken in a pot with plenty of water. Cut it off. Melt the butter in a pan. Sauté the meat over medium heat, but not more than 2 minutes. Take care not to get hard and to not get mad. Place in a large bowl to cool.
Chop the ham very thinly. When the meats cool, mix the cheese, coconut, salt, pepper and egg with a spoon and set them aside.
Beat the eggs. Slowly add flour to a salt-free and oil-free dough. Open the dough. Divide into 5 cm wide strips and then 5 cm squares. Cover each piece with a teaspoon of material and shape. Soak the milk with milk often to make the dough stick.
Sprinkle flour on a tray and sprinkle with dough and leave to dry. After drying, let it rest for 4 hours in the refrigerator.
Boil water in a large pot. Throw the cappaletti into it. Cook for 35 minutes on heavy fire, stirring frequently. Take it out of the stove and filter it. Sprinkle parmesan cheese and serve.

Categories:   Chicken