Cappelletti In Broth - cooking recipe

Ingredients

1/2 chicken breast, chopped
2 oz. mortadella
1 1/4 c. freshly grated Parmesan cheese
3 eggs
salt and pepper
1 3/4 c. all-purpose (plain) flor
6 c. clear meat broth
1 Tbsp. butter
3 oz. Ricotta
pinch of freshly grated nutmeg

Preparation

Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside.
Chop mortadella finely and combine in a bowl with chicken, Ricotta, 1 cup (4 ounces./125 g) Parmesan, 1 egg, nutmeg, salt and pepper; mix well.