Tortellini in Brodo

Name: Tortellini in Brodo
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 kg Capon, pieces, bone-in; 500g Beef Shank, bone-in; 1 bones of Marrow Bone; 1 Onions, halved; 1 Carrots; 1 Celeries, stalk; 6 Black Peppercorns; 3 l Water, cold; 300g 00 Flour; 3 Eggs, large; 100g Pork Loin; 30g Unsalted Butter, for cooking the pork; 100g Prosciutto Crudo; 100g Mortadella di Bologna; 150g Parmigiano Reggiano, finely grated; 1 Eggs

Tortellini in Brodo is a comforting northern-Italian classic: delicate, hand-rolled pasta pillows filled with a savory meat and cheese mixture, served in a fragrant, slow-simmered clear broth. The result is warm, elegant and deeply satisfying — perfect for a cozy dinner or a special family meal.

Tortellini in Brodo is a comforting northern-Italian classic: delicate, hand-rolled pasta pillows filled with a savory meat and ch... Show more

Traditional Italian Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

2 hrs30 min

Price

1,54 €

Calories

551 kcal

healthy

high protein

low sugar

mediterranean diet

Method

Prep the vegetables

Rinse the carrots and celery stalk well. Peel the onion, trim the ends, and cut it in half if it is not already halved.

Cut for the broth

Cut the carrots and celery into large chunks. Leave the onion in halves so the vegetables flavor the broth without breaking down too much.

Simmer the brodo

Put the capon pieces, beef shank, marrow bone, onion, carrots, celery, black peppercorns, and cold water into a pot. Bring it slowly toward a simmer over medium heat, skimming off any foam that rises to the top. Once it is barely bubbling, lower the heat and keep the broth at the gentlest simmer for 2 hours so it stays clear and develops a full, clean flavor.

Beat the egg

Crack the egg into a small bowl and beat it until completely smooth. Use about half of it for the dough and reserve a small spoonful for the filling; save any extra for another use.

Make the dough

Place the 00 flour on your work surface or in a bowl, make a well in the center, and add the portion of beaten egg for the dough. Mix until shaggy, then knead until the dough is smooth, firm, and elastic, about 8 to 10 minutes. If it feels dry, keep kneading before adding anything else; it should come together into a tight pasta dough.

Rest the dough

Wrap the dough or cover it upside down with a bowl and let it rest for 30 minutes. This relaxes the gluten and makes it much easier to roll thinly.

Prep the filling meats

Slice the pork loin thinly so it cooks quickly and evenly. Finely chop the prosciutto crudo and Mortadella di Bologna and set them aside.

Cook the pork

Melt the unsalted butter in a small skillet over medium heat, then add the pork loin. Cook it gently until just cooked through and lightly golden, about 1 to 2 minutes per side, then transfer it to a plate to cool.

Mix the filling

Very finely chop the cooled pork with the prosciutto and mortadella until the mixture is almost paste-like. Scrape it into a bowl, add the Parmigiano Reggiano and the reserved spoonful of beaten egg, and mix until you have a compact, savory filling that holds together.

Chill the filling

Refrigerate the filling for 20 minutes so it firms up. A cooler filling is much easier to portion neatly into the pasta.

Strain the broth

When the brodo has finished simmering, lift out the meat and vegetables, then strain the broth into a clean pot. Keep it over very low heat so it stays hot but does not boil hard while you finish the tortellini.

Roll and cut

Roll the rested dough out very thin, about 1 mm thick, either with a rolling pin or pasta machine. Cut it into small squares, about 1 1/2 inches / 4 cm across, and keep the pieces you are not shaping covered so they do not dry out.

Shape the tortellini

Put a very small dab of filling in the center of each dough square; a scant 1/4 teaspoon is plenty. Fold each square into a triangle, press out any air, seal the edges firmly, then wrap the two corners around your fingertip and pinch them together to form tortellini. Set the shaped pieces on a lightly floured surface as you go.

Cook in brodo

Bring the strained broth to a gentle simmer and slide in the tortellini. Cook for 2 to 3 minutes, just until they float and the pasta is tender but not soft.

Serve the bowls

Ladle the tortellini and plenty of hot brodo into warm bowls and serve right away. This dish is at its best when the pasta is freshly cooked and the broth is clear and steaming.