Bring the meat stock to the boil and plunge the cappelletti into it, keeping the heat high until the pasta rises to the surface, only then lower the heat to medium and finish cooking for 2/3 minutes, for best results transfer everything to a soup tureen and serve your diners directly at the table.
We and selected third parties use cookies or similar technologies for technical purposes and, with your consent,
also for other purposes as specified in the .
If you close this banner with a tick or click on "Decline", only technical cookies will be used. If you want to select the
cookies to be installed, click on 'Customise'. If you prefer, you can consent to the use of all cookies, including
cookies other than technical cookies, by clicking on "Accept all". You can change your choice at any time.
it