capelletti in brodo
capelletti in homemade chicken broth
These are chiller cabinet, store bought capelletti from UK supermarket Waitrose, and they’re pretty good. Combine them with a flavoursome homemade chicken broth and you’ll have a fantastic main course or starter.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
• make the stock
• clarify the stock
• boil the pasta
• plate and serve
capelletti in homemade chicken broth
INGREDIENTS
FOR FOUR PEOPLE
• homemade chicken stock
(chicken carcas, onion, celery,
carrot, bay leaf)
PASTA
350g fresh cappelletti (Waitrose)
MANTECATURA
none
METHOD
I made the chicken stock on the left from leftovers from a roast chicken. I covered the carcas with water and added a stick of celery, a bay leaf, an onion cut in half and a carrot, and simply allowed everything to boil for 2-3 hours.
If you prefer a clear broth, chance are you’ll have to make yours a little less cloudy. The best way to do this is to bring the broth to the boil and then tip in a mixture of one whole egg and a half cup of water. Bring the stock back to the boil and then take the saucepan off the heat, allowing the egg to cook for about 5 minutes. As it does so, it will absorb some of the impurities in the stock and once your strain the liquid through a cheese cloth it should appear noticably clearer. If not, you may have to repeat the process a few more times.
The capelletti cook in about 60 seconds, directly in the broth.
Serve with grated parmesan and black pepper.
NUTRITION per serving
KCAL: 197
Fat (g): 6.4
Sat Fat (g): 3.0
Carb (g): 19.3
Sug (g): 0.7
Fibre(g): 2.1
Prot (g): 14.9
Salt (g): 2.69
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
