Soups: Quadrucci by Recipe Cottage

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	Quadrucci

		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.