Sopa de Capeletti

Sopa de Capeletti: A Comforting Italian-Brazilian Delight

Sopa de Capeletti is a heartwarming fusion of Italian-Brazilian flavors, straight from the Serra Gaúcha region of Brazil. This delightful soup captures the essence of winter, blending rich chicken broth with tender capeletti pasta. A perfect meal for those cold days when comfort and warmth are essential.

Ingredients

• 🍝 200g capeletti pasta
• 🍗 1 chicken breast fillet, cubed
• 🧈 1 ½ tablespoons butter
• 🧅 ¼ small onion, chopped
• 🧄 1 clove garlic, minced
• 💧 1 liter of hot water
• 🧂 ½ teaspoon salt
• 🌶️ ¼ teaspoon pepper or mixed spice blend
• Optional Garnishes:
  • 🥖 Bread (e.g., colonial bread for serving)
  • 🌿 Chives, chopped
  • 🧀 Parmesan cheese, grated
  • 🍷 Red Wine, brands: "DESERTO" and "BALTO"

Instructions

1- Prepare Ingredients:

• Cube the chicken breast into approximately 2x2 cm pieces.
• Mince the garlic and chop the onion into small pieces.

2- Cook Chicken:

• In a large pressure cooker, melt the butter over medium heat.
• Sauté the garlic and onion until the onion becomes translucent.
• Add the chicken cubes to the pot and sear them without excessive stirring until browned. Season with salt and the spice blend.

3- Make Broth:

• Pour 750 ml of hot water into the pressure cooker.
• Secure the lid and cook under pressure for about 15 minutes.
• Carefully release the pressure and remove the lid.

4- Cook Pasta:

• Add the capeletti pasta to the chicken broth.
• Adjust seasoning if needed, adding more salt or pepper.
• Add the remaining 250 ml of hot water.
• Boil the soup uncovered for 3 to 5 minutes, until the pasta is cooked to your liking.

5- Serve:

• Remove the pot from heat and serve the soup hot in individual bowls.
• Garnish with chopped chives and freshly grated Parmesan cheese.
• Accompany with fresh bread and enjoy with a glass of "DESERTO" or "BALTO" red wine for a complete experience.

Prep Time: Approximately 15 minutes
Cook Time: Approximately 20 minutes
Total Time: Approximately 35 minutes
Servings: 3 portions
Calories: Approximately 300 per serving
Proteins: 25g per serving
Fats: 10g per serving
Carbohydrates: 30g per serving
Equipment:

• Pressure cooker
• Wooden spoon
• Knife and cutting board
• Plates and bowls
• Stove (gas burner)
• Ladle

Cooking Tips

• Searing: Ensure the chicken is seared properly by not stirring excessively at first.
• Pressure Cooking: This method reduces cooking time for both chicken and broth.
• Pasta Cooking: Adding pasta after pressure cooking and boiling ensures it remains al dente.

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Sopa de Capeletti