Consommé with Cappelletti

Description

 * 6 servings

Ingredients

 * 300 g [10 oz] flour
 * 100 g [3 1 oz] very fine dry breadcrumbs
 * 120 g [4 oz] grated Parmigiano Reggiano
 * 70 g [2 1 oz] roast lean boned pork in one piece
 * 70 g [2 1 oz] roast lean boned veal in one piece
 * 70 g [2 1 oz] boiled lean beef in one piece
 * 50 g [2 oz] prosciutto (cured ham)
 * 4 eggs
 * 1.5 l [scant 3 pt] meat stock
 * 1 pinch nutmeg
 * salt
 * freshly ground pepper

Directions

 * 1) Mince [grind] all the meats, place in a bowl with the breadcrumbs and combine well.
 * 2) Finely chop the prosciutto and add to the meat mixture together with the grated cheese and 1 egg.
 * 3) Mix until compact but still soft then season with salt and pepper and flavour with nutmeg.
 * 4) Next make the pasta: put the flour in a mound on a pastry board or work surface, make a well in the centre and break in the 3 remaining eggs.
 * 5) Combine to a firm, homogenous dough and roll out into a fairly thin sheet.
 * 6) Put little balls of the filling at regular intervals on one half and cover with the other half.
 * 7) Press down with the fingers between each little mound of filling, cut into little squares about 6 cm by 6 cm [2 1/2 in by 2 1/2 in] and fold in half diagonally to make a triangle, pressing the edges together well to seal.
 * 8) Wrap the long side of each triangle around a finger until the two ends meet and overlap, press them gently together to make the characteristic �little hat� shape (�cappelletto�).
 * 9) Cook in boiling broth and serve hot, sprinkled with grated cheese.