Cappelletti in turkey broth with vegetables is a comforting and cozy winter dish appreciated by the whole family, especially on those chilly days that, once home, offer us a sweet warmth.
Although, in this recipe, I didn’t make the cappelletti myself, I’ll show you how to prepare a good white meat broth flavored with vegetables and Parmesan rinds.
I don’t know about you, but I love Parmesan rinds in broth! Besides, it’s a no-waste solution so nothing gets thrown away, because the cleaned rinds are excellent to eat.
On that note, I suggest you try breaded and air-fried Parmesan rinds, they make a great appetizer, naturally served hot.
But let’s get back to today’s recipe, the cappelletti in turkey broth with vegetables, which apart from being a winter dish, I usually prepare on Boxing Day for a lighter lunch after the previous days’ feasts.
In fact, in many regions of Italy, it is the traditional dish for Christmas Day, with the cappelletti strictly homemade. I haven’t tackled making them yet due to lack of time… but soon I will!
- Portions: 6
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 3 carrots
- 2 stalks of celery
- 1 onion
- 1 bunch of parsley
- 4 cherry tomatoes
- 7 oz of cleaned potatoes
- 2 turkey legs
- a few Parmesan rinds
- to taste salt
- to taste extra virgin olive oil
Tools
- Mixer
Steps
Prepare the vegetables by cleaning and cutting them into pieces.
Place the vegetables in a mixer and coarsely chop them.
Remove the skin from the turkey legs and place them in a large pot.
Cover them with about two liters of water.
Add the mixed vegetable mix, then wash and quarter the cherry tomatoes and add them to the pot, bring to a boil.
Once it starts boiling, season with salt and extra virgin olive oil, lower the flame and let it simmer for one hour.
In the meantime, peel, wash, and cut the potatoes into large cubes.
Grate the Parmesan rinds to remove the branded part and then cut into small pieces.
After one hour of cooking, remove the meat, cut it into pieces, removing the bones, and place it back in the broth.
Add the potato cubes and Parmesan rinds and finish cooking on low heat for another 20 minutes, then let the cappelletti cook directly in the broth.
When serving, include pieces of meat and a few potato cubes along with the cappelletti.
