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This simple soup contains cappelletti or
"little hat", if unable to get capelletti, you can use any
other dried pasta, like fusilli, penne or orechiette.
Ingredients (serves four)
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100 grams fresh or
dried cappellitti
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30 ml grated cheese
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45 ml chopped fresh
parsley
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1.2 liters of chicken
stock
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salt and pepper to
taste
Method
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Bring chicken
stock to a boil in a sauce pot then add in the the pasta.
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Bring dish
back to the boil and simmer with low heat until pasta is tender
but firm to bite.
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Add in chopped
parsley and adjust seasoning to taste.
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Sprinkle with
grated cheese and serve warm with bread.
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