Tortellini in Brodo

Method

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1. Put the capon and beef in a large pot with the cold water, vegetables, bay, peppercorns and salt. Bring very slowly to a bare shiver.

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2. Skim the grey foam relentlessly for the first 20 minutes, then simmer without ever boiling for 180 minutes. Strain and chill, then lift the fat off.

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3. Brown the diced pork in the butter, cool, then mince it finely with the mortadella and prosciutto.

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4. Mix with the parmesan, egg, nutmeg and salt into a stiff paste.

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5. Work the flour and eggs into a firm dough, knead 10 minutes and rest 30 minutes.

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6. Roll it thin enough to read through, cut 4 cm squares, put a pea of filling on each, fold to a triangle, then wrap the two points around your finger and pinch.

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7. Bring the broth to a gentle simmer, drop the tortellini in for 3 minutes, and serve in bowls with a little parmesan.

   Mark done Start 3 min timer

Chef’s Tips

• Start in cold water and never boil, or the broth clouds.
• Roll the pasta until you can see your hand through it.
• A pea of filling. Overfilled tortellini burst in the broth.

Pairing Suggestions

• A glass of Lambrusco
• Grated parmesan
• Nothing else

Storage & Reheating

The broth keeps 4 days refrigerated and freezes for 3 months. Tortellini freeze raw on a tray for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.