You may also like
Categories:
chicken stock cappeletti pasta white wine flat leaf parsley kosher sea salt fresh ground black pepper Parmesan cheese
Viewed: 14 - Published at: 7 years agoIngredients
- 5 cups chicken stock
- 1 cup cappeletti pasta (fresh or dried)
- 2 tablespoons dry white wine (optional)
- 1 tablespoon finely chopped fresh flat leaf parsley
- kosher sea salt
- fresh ground black pepper
- 2 tablespoons grated parmesan cheese, to serve
Method
- Pour the chicken stock into a large saucepan and bring to a boil.
- Add a little salt and pepper to taste, then drop in the pasta.
- Stir well to separate the pasta and bring back to a boil.
- Lower the heat to a simmer and cook according to the package instructions, until the pasta is al dente. Stir frequently during cooking to ensure the pasta cooks evenly.
- Swirl in the wine and parsley (if using) and taste and adjust the seasoning.
- Ladle into warmed soup plates, then sprinkle with grated Parmesan. Serve immediately.
- NOTE: Cappelletti is very similar to tortellini; if you can't find cappelletti, tortellini would be a good substitution. You can buy them ready-made (frozen or fresh) or make your own. Use a miniature version if you can find it.
