|Butter||1 Ounce (30 Gram)|
|Lean pork||4 Ounce, chopped (125 Gram)|
|Lean veal||3 Ounce, chopped (90 Gram)|
|Chicken breast||1 Small, chopped|
|Cooked ham||2 Ounce, chopped (60 Gram)|
|Mortadella||1 Ounce, chopped (30 Gram)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
|Plain flour||4 Cup (64 tbs)|
|Cold water||1 Cup (16 tbs) (To Mix Melted Butter)|
|Grated parmesan cheese||1 Tablespoon (For Serving)|
Melt the butter in a pan, add the pork, veal and chicken and brown lightly.
Add the ham, Mortadella, and salt and pepper to taste.
Cover and cook for 15 minutes.
Cool slightly, then mince the meat.
Mix in the Parmesan, eggs and nutmeg.
Sift the flour and salt onto a board, make a hollow in the centre and add the eggs.
Work to a stiff dough, adding a little water if necessary.
With floured hands, knead until smooth.
Roll out on a floured surface until paper thin.
Using a 4 cm (1 1/2 inch) fluted cutter, cut into rounds.
Spoon a little filling onto each round, dampen the edges, then fold to form semi-circles.
Curl them, bringing the two points together.
Place on a floured tray, cover with a cloth and leave to dry for 12 hours.
Cook in boiling salted water for 5 to 7 minutes; drain.
Toss in melted butter and sprinkle liberally with grated Parmesan cheese to serve.