From the ladies of the Sons of Italy cook-book a wonderful Italian soup. ITALIAN CAPPELLITTI SOUP (Little hats) Elizabeth Pipik Stuffing 1Tbsp.Italian parsley 1 onion, chopped 2 Tbsp. olive oil 2 Lbs. ground beef 1/2 c. Italian bread crumbs pinch of nutmeg dash of salt pinch of pepper 1/2 c. grated Parmesan cheese 1 whole egg Brown parsley, and onion in olive oil. Add meat and simmer until brown. Add bread crumbs, nutmeg, salt and pepper and simmer 15 minutes. Lower heat. Add cheese and whole egg. let cool. Pasta: 6 c. flour 6 whole eggs pinch of salt 1 c. lukewarm water Place flour in bowl. Beat eggs lightly and stir into flour. Add salt. Gradually add enough water to form a dough. Knead well until smooth. Cut dough into long thin strips on lightly floured board. Dough should be about 4 wide. Space 1 tsp stuffing along center of strip. Fold one side over and cut into individual squares. Press edges gently but firmly to prevent filling from falling out. Fold up dough section only of the square on one side on your finger. Twist to form a hat. Place in boiling chicken broth and cook until tender. Serve as soup
Posted on: Wed, 08 Oct 2014 00:38:27 +0000
Trending Topics
Recently Viewed Topics
© 2015