Raw ham Cappelletti served in a mushroom and chestnut broth: a meeting of autumn flavours, enveloping and fragrant. A warm and refined dish, ideal for the first evenings when you want something warm.
Raw ham Cappelletti in mushroom and chestnut-scented broth
1 hour 10 minutes
average
2 people
Ingredients
Raw Ham Cappelletti
1 pack (200g)
carrots
200g
porcini and champignon mushrooms
100g
celery
100g
white onions
150g
potato
1
dried chestnuts
50g
parsley
to taste
extra virgin olive oil
to taste
salt
to taste
pepper
to taste
water
2l
preparation
1
Wash and peel the carrots and potato, clean all the vegetables and cut them into not too small pieces.
2
Place in a large saucepan and cover with about 2 litres of cold water. Add some parsley. Put on the stove, bring to a boil, then lower the heat and cook over low heat for about 1½ hours.
3
At the end of cooking, filter the broth well and salt and pepper to taste.
4
Cook the raw ham Cappelletti for about 5 minutes.
5
Top with a drizzle of extra virgin olive oil to taste and chopped parsley. Put in a soup bowl and serve immediately.
In this recipe:
Prosciutto cappelletti
The select prosciutto-based filling, prepared in the Scoiattolo kitchens, now has even more character! In this new recipe the flavour is even more enveloping, mouthwatering and mild: perfect with or without broth, in keeping with the tradition of the most distinctive fresh pasta product.
LET YOURSELF BE INSPIRED
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