Consommé with Cappelletti

== Description ==
* 6 servings
== Ingredients ==
* 300 g [10 oz] flour
* 100 g [3 x 1 oz] very fine dry breadcrumbs
* 120 g [4 oz] grated Parmigiano Reggiano
* 70 g [2 x 1 oz] roast lean boned pork in one piece
* 70 g [2 x 1 oz] roast lean boned veal in one piece
* 70 g [2 x 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 ==
# Mince [grind] all the meats, place in a bowl with the breadcrumbs and combine well.
# Finely chop the prosciutto and add to the meat mixture together with the grated cheese and 1 egg.
# Mix until compact but still soft then season with salt and pepper and flavour with nutmeg.
# 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.
# Combine to a firm, homogenous dough and roll out into a fairly thin sheet.
# Put little balls of the filling at regular intervals on one half and cover with the other half.
# Press down with the fingers between each little mound of filling, cut into little squares about 6 cm by 6 cm [2½ in by 2½ in] and fold in half diagonally to make a triangle, pressing the edges together well to seal.
# 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").
# Cook in boiling broth and serve hot, sprinkled with grated cheese.
Category:Slovenian Appetizers
Category:Slovenian Meat Dishes
Category:Beef Recipes
Category:Pork Recipes
Category:Veal Recipes
Category:Prosciutto Recipes
Category:Wheat flour Recipes
Category:Egg Recipes
Category:Parmesan cheese Recipes
Category:Breadcrumb Recipes
Category:Recipes that need photos