Cappelletti in capon broth (Cappelletti in brodo di cappone) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 50) by Fabio Trabocchi and Peter Kaminsky

  • carrots
  • celery
  • whole cloves
  • nutmeg
  • onions
  • pancetta
  • parsley
  • white peppercorns
  • prosciutto
  • eggs
  • chicken stock
  • dry white wine
  • semolina flour
  • button mushrooms
  • white sandwich bread
  • rosemary branches
  • egg yolks
  • Parmigiano Reggiano cheese
  • capon
  • Italian 00 flour
  • EYB Comments

    Can substitute all-purpose flour for Italian 00 flour, and stewing chicken for capon.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for Italian 00 flour, and stewing chicken for capon.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.