3 litres water 1 kg beef chuck / neck, cut into pieces 1 kg veal bones 500 g beef bones with marrow 500 onions, chopped 125 g carrot, chopped 12 parsley stalks 2 celery stalks Seasonings
125 g pecorino cheese, grated 100 g chicken breast, cubed 100 g pork loin, cubed 50 g pork belly, cubed small 50 g prosciutto ham, cut into pieces 2 eggs 2 garlic cloves 4 rosemary spears 4 sage leaves Nutmeg, very large pinch Seasonings
300 g white durum wheat flour, t00 3-4 eggs
For the broth place all ingredients in a large pot with sufficient water to cover, gradually bring to a rolling boil. Remove scum that rises to the surface, reduce heat and simmer for three hours, strain (use about 350 ml per diner), freeze the unused broth, keep the meat for other uses. Pour flour onto a clean work surface, break eggs into the centre of the flour, work with a fork into a loose dough. Roll into a ball, set aside, covered, for 30 minutes. Sauté pork belly in a hot frying pan until the fat is released, add garlic, pork loin and chicken. Add the rosemary and sage, sauté for two minutes, leave to cool. Spoon this mixture into a bowl, add the prosciutto, pecorino, nutmeg, eggs and seasonings. Blend in a food processor, taste and adjust seasoning. Form the mixture into small balls about the size of a teaspoon. On a floured surface roll out and then stretch the dough thin. Using a glass with a 6 cm diameter cut rounds in the dough. Place the balls in the centre of the rounds, fold over, seal and twist edges together to form little hats (cappelletti). Heat the broth, add cappelletti and bring to a boil, cook for five minutes until it rises to the surface.
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