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Capeletti In Brodo
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Chicken thighs seasoned with salt, Lemon Pepper, garlic and olive oil (1 teaspoon each)3 unit(s)
- Onion1 unit(s)
- Carrot1 unit(s)
- Salmon1 unit(s)
- Leek1 unit(s)
- Bay leaves2 unit(s)
- Water2 l
- Extra Virgin Olive Oil3 tablespoon
- Beef Capeletti500 g
- Chives1/2 cup
- Grated Parmesan Cheese to taste
- salt1 tablespoon
- Season the chicken the night before. Heat the oil and brown the chicken for 3 minutes on each side.
- Add the vegetables, water, bay leaf and salt. Cover the pan and leave it for 20 minutes after the pressure is on.
- Turn off the fire. Wait for the pressure to release, open the pan, remove the chicken, discard the skin, shred and reserve. Strain the broth (we won't use the vegetables, just the broth!)
- Put the broth in the pan and cook the capeletti for approx 5 min. (taste and don't make it too soft). Add the shredded chicken to the broth, taste and adjust the salt. Finish with chives.
- Serve with grated parmesan and enjoy!
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