For 6-8 people:
(this is a characteristic italian dish prepared for Christmas but Easter too).
500 gramms mixed meat /chicken, turkey pork and veal of beef
1 sausage
1 stalk celery
1 carrot
1 medioum sized onion
2 eggs
50 grams of PARMESAN CHEESE (NO OTHER CHEESE REMEMBER)
butter
nutmeg
grated lemon rind
salt and pepper to taste
1 cup white wine
Sauté the celery, carrot and onion in the butter, asdd the meat in pieces, ad salt and pepper to taste, and cook the meat until brown, gradually adding yhe white wine. Then chop the meat and add the eggs nutmeg and parmesan cheese. Blen the ingrdients until the mixture is homogennous. Place the filling in the center of the small squares of fresh egg pasta, fold each square into triangle shape, close and seal the edges well by pressing together between the fingers and make the little hat shape by joining the two ends tigether, These may be sarved in meat broth or dressed with butter and sage, meat sauce or cream sauce,
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