Cappelletti in Brodo


Cappelletti in Brodo
Makes about 200 cappelletti

3/4 lbs. chicken breast
 2 oz. prosciutto
3/4 c. parmesan cheese, grated + extra for serving
2 egg
zest from 1/4 of a lemon
Fresh pasta dough
chicken or vegetable broth for serving

*pasta machine
*food processor
*2 inch round biscuit or ravioli cutter, or a shot glass

Season the chicken with salt and pepper. Place in a baking dish coated with olive oil. Top with butter. Cover the dish with foil and bake at 350° until the chicken is cooked through. Allow to cool to room temperature.

In the bowl of a food processor combine chicken breast and prosciutto, and pulse until very fine. Transfer to a bowl and add the eggs, parmesan and lemon zest, mix until well combined. Set aside.

Cut 1/4 inch thick slices from the ball of pasta dough. Keep the remaining dough covered with a dish towel. Pass the slice through the pasta machine, starting at the widest setting and gradually stepping down to the thinest. 

Lay the sheet of dough on a lightly floured work space. Use the biscuit cutter to create 2-inch diameter pieces of dough. Cover the circles with another dish towel so they don't dry out while you're working. 

Place 1/4 tsp. worth of filling in the middle of the pasta round. Wet your finger (you may want to keep a small bowl of water near where you're working) and moisten the edge of the circle. Press into a half moon shape, sealing the edges together. 

Take the 2 points, and fold them together, sealing again with water. 

Gently flip the edges up to create the cappelletti or "little hat." Repeat until you have used all your dough and filling. You should have around 200 individual cappelletti.

Bring broth to a boil and cook the cappelletti until the float to the surface. Ladle the soup into small bowls and top with extra parmesan.

*Cappelletti can be frozen on a flat sheet and then stored in a ziplock bag for later use. Do NOT defrost them before cooking. 

Buona Pasqua/Happy Easter!
Buon Appetito!