Roast Chicken Cappelletti served with Chicken Broth

Jess Spiro

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Roast Chicken Cappelletti served with Chicken Broth
Chicken soup is long-hailed for its ability to cure all ails (according to all Jewish grannies), and this is a classic serving suggestion for cappelletti. If the call for Parmesan rind sounds a little odd, and you don’t have quite enough saved, then just use the rind you do have plus a little wedge of the parmesan itself. Instead of making chicken mayo sarmies with leftover roast chicken, take some time to prepare this delicious meal instead. You won’t be sorry.

Serves: 4-6
Difficulty: a little effort
Prep time:  1 hour
Cooking time: 1 hour

Pasta dough
500 g flour
1 tsp (5 ml) salt
1 Tbsp (15 ml) olive oil
4 whole eggs
3 egg yolks

2 Tbsp (30 ml) olive oil
1 large onion, quartered
1 large head of garlic, sliced crosswise
250 g chicken bones (or leftover roast chicken carcass)
2 large Parmesan rinds
a few sprigs of thyme
a few sprigs of
1 bay leaf
1 tsp (5 ml) whole black peppercorns
2 litres chicken stock either good quality bought, or homemade

500 g boneless chicken thighs, roasted (or use any leftover roasted meat you have)

Pasta dough
Tip the flour and salt out onto a clean work surface, make a well in the centre and add the eggs, egg yolks and olive oil. Slowly, using a fork, work the flour into the eggs to make a sticky dough. Dust your hands with flour and begin to knead the dough. You may think your dough is too dry or wet, but don’t doctor it until you’ve begun to knead. Keep kneading until the dough is completely smooth, then wrap in cling film and leave to rest for at least half an hour.

While the pasta is resting get the broth on. Heat a little olive oil in a pan and brown the onion and the garlic. Place the onion and garlic into a large stock pot, along with the chicken bones, the Parmesan rinds, thyme, parsley, bay leaf and peppercorns. Bring up to the boil and then reduce to a gentle simmer. Leave to cook for about 2 hours. After that time, strain out the onion, garlic, and chicken bones. Line a colander or sieve with muslin and strain the broth to ensure that it’s extra clear. Taste and season accordingly.
Once the pasta has rested, set up the pasta machine to roll it out. Divide the dough into 4 pieces. Work with one piece at a time, keeping the remaining portions covered. Feed one piece through the machine, on the largest setting, and fold in half when it comes out the other end. Work your way down to the thinner settings, folding the pasta in half before each roll, to laminate and reinforce it. When the pasta has gone through the smallest setting, lay it flat on the work surface and cut out circles using a 5 – 6cm cutter. Repeat the process with the remaining pieces of dough.

To make the cappelletti
Shred the chicken meat and place about a teaspoon of filling into the centre of a pasta disk. Dip your finger in water and moisten the edge of the disk. Fold it in half to make a half moon shape. Press along the edge to seal. Keeping the rounded edge down, take the two top end corners and gently stretch them around the filling to meet each other. Flip up the bottom edge slightly to make a little lip. Repeat with the remaining pasta disks.
To serve
Heat the broth.
Bring a large pot of well-salted water to the boil and cook the cappelletti’s for about 2 minutes, until al dente. Place a few cappelletti into each serving bowl, cover with broth, sprinkle with freshly grated Parmesan and a fine chiffonade of fresh parsley. | Facebook

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