Preparation of cappelletti dough:

• Knead the flour, egg yolks and eggs into a smooth dough. Cover the dough and leave to rest in the fridge for half an hour. Roll out evenly - approx. 2 mm thick - by hand or using a pasta machine. Place on a floured surface and cut into squares. Using a spoon, place a small amount of filling in the center of each square. Close to form a triangle and press the tips of the long base side together to create the typical cappelletti shape.
• Cook the cappelletti in boiling, salted water for a few minutes until al dente.
• At the same time, heat the roast chicken stock and season with a little salt.

Preparation of roast chicken stock:

• Heat up the barbecue.
• In a heavy iron pan, dry-fry the celery, carrot and onion pieces until they are nicely colored.
• Place the roasted vegetables in a pan and cover with cold water over a low heat.
• Fry the chicken drumsticks and wings in an iron pan with oil on all sides and then glaze with a knob of butter until light brown.
• Remove from the pan, place on the grill and grill over a low heat so that they take on a smoky aroma - about a quarter of an hour.
• Add to the vegetables in the soup pot together with the aromatics and simmer for 1 to 1.5 hours. Strain and leave to cool; carefully remove the fat that has settled on the surface.

Preparation of dumpling filling:

• Blanch the chicory and dandelion leaves in salted water for 1 to 2 minutes and rinse in salted ice water. Drain the leaves, spin dry and chop finely.
• Fry the chicken drumsticks in vegetable oil in a pan on all sides, add the herbs (rosemary, thyme, bay leaf) and a knob of butter, turn the drumsticks over until nicely browned; finish cooking in the oven at 190 °C for approx. 10 minutes (core temperature 65 °C).
• Remove the herbs, remove the legs and finely chop the meat. Cut the prosciutto into small cubes (brunoise).
• Mix the pieces of meat, diced prosciutto and chopped dandelion and chicory leaves into the ricotta in a bowl. Season to taste with salt, pepper and fresh, chopped rosemary.

Dressing:
Arrange the cooked cappelletti in the stock in a deep plate and finish with a dash of good olive oil.