Cappelletti With Chicken Sauce Ground and Vegetables

Cappelletti With Chicken Sauce Ground and Vegetables

Ingredients:
800 grams. of ground chicken or small cubes
1 kilo of fresh cappelletti, stuffed with cheese or to taste
Sauce:
½ liter of homemade tomato sauce or processed
If you use the industrialized dilute with 1 ½ liter of water. lead to fire with a medium carrot or a spoon (soup) of sugar until reduced to ½ liter.
Vegetables:
300 grams. Shimeji of white, stem highlighted mushrooms, pieces not too small, it disappears in the sauce
1 plate background broccoli cut into small bouquets
1 dish of cauliflower, do the same as broccoli
2 large onions, chopped
2 stalks of celery scraped and cut into thin slices
1 leek white part only cut into thin slices
A handful of snow peas cut into small pieces
A handful of green beans cut into tiny pieces
1 cup chopped parsley to the stem
1 cup (tea) of grated carrots or chopped very fine
½ cup (tea) soybean oil or corn 1 tablespoon (soup) of fresh grated ginger
1 tablespoon (soup) pepper sauce

Other ingredients:
100 g. grated cheese on thick drain


Way of preparing:
In a large pot, place the oil the onion, celery the leek, fry until the onion is transparent, add the ground chicken and pieces, leaving frying and stirring constantly.
Then add all the vegetables except the shimeji and chopped parsley.
Sauté until the vegetables are 'al dente', add shimeji.
Then pour the tomato sauce, leave the fire until all ingredients are cooked and the sauce thick.
Once ready, sprinkle the chopped parsley to the stem.
Cook the cappelletti mode:
In a large saucepan put five (5) gallons of water with an oil thread and a pinch of salt.
Once the water come to the boil, dump the capeletes a little at a time, when he returned to boil again count from 5 'to 8 minutes. Try it, test of whether this done, let not overcook, which spoils the appearance and flavor.
If you do not have a pot to cook noodles, pour the capeletes carefully in a colander.
If it passed the point immediately pouring cold water to stop the cooking.
Note:
If you do not want to use up vegetables, can change, or delete or add others depending on your taste.
If you have not shimeji, puts the mushroom paris or even washed and chopped pickled.
You can change the mushrooms for background artichokes or asparagus, you can also put together.

Serve mode:
Place the capeletes into the sauce and simmer for a while.
Serve in a deep dish 20 to 25 small capeletes per person, hot sauce with two shells, sprinkle over grated cheese enough.
Follow up:
Roast meat pot with chopped endive salad tomato yellow cherry, and onion.
Then I will post pictures of how to serve the cappelletti.