Turkey Capelet in broth (reused)

PARA MASSA

Components

• 1½ cups (tea) of wheat flour (approximately 200 g)
• Two eggs

Setup phase

1. In a large bowl, put the flour and set aside approximately 1⁄3 cup (tea) in a separate small bowl to incorporate later during the soaking process — the total flour quantity may change depending on the size of the eggs.

1. Create a well in the middle of the flour resembling a volcano. In a separate small bowl, crack one egg at a time and pour it into the center of the flour.
2. Whisk the eggs lightly with a fork to combine the whites and yolks, then gradually incorporate the flour, continuing to mix from the center outward using the fork.
3. Use your hands to knead the mixture until the flour fully absorbs the egg. If the dough starts to stick to your hands, gradually add the reserved flour in small amounts while soaking. Then, move the dough to the countertop and knead it until it becomes smooth.
4. Wrap the dough in plastic wrap and let it sit at room temperature for 20 minutes. In the meantime, get the filling ready.

You can make the dough the day before and store it in the refrigerator until you are ready to roll it out and fill the capeletes.

FOR THE FILLING AND THE TEMPLATE

Components

• 2 cups of shredded leftover turkey
• 1/4 cup of finely shredded parmesan cheese
• 1/4 cup of tea with milk
• Six sprigs of thyme
• 2 tablespoons of whole grain mustard
• freshly grated nutmeg to taste
• Add ground pepper gradually, adjusting to your preferred flavor.
• wheat flour for dusting dough

Mode of preparation

1. In the food processor, combine the sharp turkey, parmesan cheese, milk, and mustard. Add nutmeg and pepper to taste, then blend for approximately 3 minutes until the ingredients are finely shredded and a moist stuffing forms. Pause blending occasionally to scrape down the sides of the processor with a spatula as needed.

1. After resting, divide the dough into four portions. Cover three pieces with plastic wrap while rolling out one portion to prevent the dough from drying.
2. Using the noodle cylinder, roll out each dough portion to approximately 2 mm thickness, dusting with flour during the process to prevent sticking (alternatively, you can use a noodle roller). Moisten a tigeline with a bit of water, which will be used to seal the capeletes.
3. To shape: lay a dough strip on the countertop. Using a knife or cutter, cut out squares of about 5 cm — gather all the scraps to roll out again. Place a teaspoon of filling in the center of each dough square. Moisten the edges with a fingertip dipped in water; fold diagonally, connecting one corner to the opposite to form a triangle, pressing firmly to seal. Keep the triangle’s tip pointing upward and bring the other two corners together, pressing well to adhere. Place the capelettes on a large, slightly curved baking tray and repeat the steps with the remaining dough.

Texto:

Components

• all capelet
• 1.5 liters of homemade vegetable stock
• 1 teaspoon of salt
• Parsley leaf as desired for serving
• shredded parmesan cheese for serving

Ready state

1. In a large pan, bring the vegetable broth to a boil over high heat. Add salt for seasoning, immerse the capeletes, and cook for 2 minutes. Serve immediately.

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You can prepare the dumplings ahead of time and partially cook them to store in the refrigerator for up to 5 days or freeze for 3 months. Bring a medium-sized pot of water to a boil over high heat and prepare a bowl of ice water. When the water boils, add salt and cook one-third of the dumplings for just 1 minute. Using a slotted spoon, transfer them to the ice water to stop the cooking process. Place the chilled dumplings in a dish and toss with a little oil to prevent sticking. Repeat this procedure two more times. Store the portions in airtight bags. When ready to use, simply dip the dumplings directly into hot broth to thaw and heat.