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
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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.