300 g flour
1 cup of milk
30 g of salt-free butter
125 g chicken breast meat
125 g turkey meat
150 g veal ham
30 gr parmesan cheese
A pinch of coconuts
Half a teaspoon of salt
White pepper with half a teaspoon
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.