Ingredients
For stuffing pasta
1/2 pound chicken or veal, cooked
1 pound Ricotta cheese
3 tablespoons Parmesan cheese, grated
1 dash allspice
1 dash of nutmeg
1 egg, well beaten
1 egg yolk, well beaten
1 recipe noodle dough
2 tablespoons olive oil
Noodle Dough
2 1/2 cups flour
3 large eggs
pinch of salt
Directions
Lightly brown meat in hot olive oil; grind, and mix with cheeses, spices, and eggs.
Roll noodle dough to 1/8-inch thickness, and cut into 2 1/2-inch rounds.
Place a small amount of meat mixture in center of each round, fold in half and seal edges with a fork.
Heat chicken broth to boiling point, add cocked hats and cook from 5 to 7 minutes.
Serve hot in soup plates.
Serves 6.
Note: This is a special holiday or Christmas dish.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Florence tapestry, before 1800. |
