Recipe(tried): Caplettes (Italian filled noodles)

CAPLETTES (ITALIAN FILLED NOODLES)

This is the recipe my old Italian grandma gave me, passed down from her husband's mother.

1 1/2 sticks butter
3 pound veal (I used veal roast)
1 1/2 pound chicken gizzards*
1 pound chicken liver
3 full heads of garlic (peeled and whole)
1/4 jar rosemary
1 to 1 1/2 teaspoons ground nutmeg
1 tablespoon vinegar
1 cup Romano cheese
Noodle dough (see note)
Chicken broth (for cooking the Calettes)

Add butter, veal, chicken gizzards and liver, garlic, rosemary, nutmeg and vinegar to a saucepan and cook until meat is falling apart.

After completely cooked, grind meat to smooth texture. After meat is ground add Romano cheese; mix well.

Wrap small amount of meat in small noodle dough. Cook in chicken broth.

*You can replace the chicken gizzard with extra veal

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A note from Betsy at Recipelink:
Thank you for sharing your family recipe with us Erin, we appreciate it. For anyone interested, here is a recipe for noodle dough with instructions for rolling and shaping the noodles (I'm not sure if this is the same shape that Erin's family makes):
Cappellettini in Brodo (Small Hat-Shaped Ravioli in Broth)