Simple yet soothing, this recipe hails from Bologna, Italy and is and can be a base recipe to build on by adding more ingredients to the broth if wished.
Ingredients: Broth · 1 1/3 lb. of chicken bones, a carcass or wings will work too · 6 1/3 pints of water · 1 onion, peeled and halved · 1 carrot, peeled · 1 stick of celery · 1 potato, peeled · salt Pasta · 7 1/16 oz of plain flour, sifted · 2 eggs Filling · 7 1/16 oz of pork loin, finely diced · 2 tbsp of unsalted butter · 7 1/16 oz of prosciutto, thinly sliced · 7 1/16 oz of mortadella, thinly sliced · 3 1/2 oz of Parmesan, grated · 2 eggs · nutmeg, freshly grated · salt · freshly ground black pepper To Serve · Parmesan, grated |
Instructions:
1. Begin by making the broth. In a large pot set over a medium heat, combine all the ingredients for the broth. Bring to a gentle simmer and cook for 2 hours, removing any foam that forms on the surface. Allow the broth to cool slightly, then remove the chicken bones and vegetables and pass through a sieve. Reserve to one side.
2. Whilst the stock is simmering, make the pasta dough. On a work surface, form the flour into a well. Crack the eggs into the center of the well. Whisk the eggs with a fork, incorporating the flour a little at a time, until the dough starts to come together. Continue with your hands, kneading the dough until you have a smooth, elastic ball. Flatten into a disc, wrap in cling film and leave to rest for 30 minutes in the fridge.
3. While the pasta is resting, make the filling. Melt the butter in a frying pan set over a medium heat. Brown the pork on all sides. Remove from the heat and use a knife to mince it together with the prosciutto and mortadella. Combine the meat with the Parmesan and eggs, then season to taste with salt, pepper and nutmeg.
4. Divide the pasta dough into 3 pieces. Roll the balls out on a pasta machine, starting on the widest setting and moving progressively down to the lowest. Spread the sheets over a floured work surface. Cut each sheet into 3cm squares, then place a small amount of the filling onto each square (about half a teaspoon). Fold the square diagonally in half onto itself to form a triangle, then fold it again so that the corners at the bases come together to form a pocket. Whilst you are forming the pasta try to squeeze out any air bubbles, as these will expand and burst. Use a little water to seal the pasta together if needed.
5. Once you have sealed all the tortellini, reheat the broth. Season to taste and, once simmering, add the tortellini. Cook for about a minute, then remove from the heat.
6. Divide the tortellini and broth between 6 serving bowls and top with grated Parmesan.
Source: “Tortellini in Brodo”. Recipe. www.greatitalianchefs.com. N.p. Web. 10 Jan. 2024.
Here are a few items for the kitchen that may help with this amazing recipe:
Measuring utensils, knife set, sieve, frying pan, pasta machine
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