Little Stuffed Hats In Broth - cooking recipe

Ingredients

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

Preparation

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.