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Quadrucci with Turkey Broth
Serves 4

200 g flour
2 eggs
1 tsp pecorino cheese
1 small bunch parsley
salt to taste

400 g turkey meat
100 g tomato puree
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
salt to taste

Put the flour on the pastry board and mix it with the eggs, the
pecorino, the parsley (minced and washed) and a sprinkle of salt;
then try to obtain a well blended mixture that you will spread
until you make a thin pastry sheet. Cut pastry sheet in square
shape pieces and leave them to stand while you cook the broth.

Peel the onion, cut and wash the carrot and the stalk of celery;put
all these ingredients in a pan together with the meat of turkey,
the tomato puree and 2 liters of water;sprinkle with salt and make
your course cooking for about 2 hours.

As the broth will be ready, just cook your "quadrucci" (the square
shape pieces of dough)in salty boiling water, strain them slightly
underdone and leave them in a soup tureen. Pour the sifted broth
on the "quadrucci" and serve them immediately. If you want you can
also sprinkle your course with minced parsley and grated Parmesan.


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