Sopa de capeletti

Step 1: Put 2 ⅝ lb chicken thighs and drumsticks, bone in, 1 ⅛ lb chicken wings or backs, 1 onion, 2 carrots, 2 sticks celery, 2 bay leaves and 3.5 litres cold water in a large pot. Bring slowly to the boil, skimming off the foam.

Step 2: Simmer on a low heat, partly covered, for 1 hour 30 minutes, barely bubbling, until the broth is golden and full-flavoured and the meat is falling from the bones.

Step 3: Meanwhile, make the dough: mound 10 ½ oz '00' or plain flour, crack 3 eggs into a well in the middle and mix with a fork, then knead for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes.

Step 4: After 40 minutes of simmering, lift out 2 of the thighs, which will be cooked through (165°F). Cool, strip the meat and chop it very finely.

Step 5: Mix 200 g of the chopped chicken with 2 ⅛ oz Parmesan, 1 egg yolk, ¼ tsp ground nutmeg and 2 tbsp fresh parsley into a firm, sticky filling.

Step 6: Roll the dough very thinly, in batches, and cut into 5 cm squares. Put half a teaspoon of filling in the centre of each.

Step 7: Fold each square into a triangle, press the edges to seal, then wrap the two side corners round your fingertip and pinch them together to make a little hat.

Step 8: Strain the broth into a clean pot, skim off most of the fat and season with 2 tsp salt. Bring to a gentle boil.

Step 9: Add the capeletti and simmer for 5–6 minutes until they float and the folded edges are tender.

Step 10: Ladle into bowls and serve with 1 ⅜ oz Parmesan.