Tortellini in Brodo
Savor tender tortellini filled with rich meats in a comforting broth—an Italian classic that warms the soul.
Ingredients
- 200 g type 00 wheat flour
- 2 eggs
- 200 g finely chopped pork
- 80 g finely chopped mortadella
- 80 g finely chopped prosciutto
- 60 g finely grated parmesan
- 1 egg
- 1 pinch grated nutmeg
- 2.5 l capon broth
- 1 tsp salt
- plenty of water for boiling
- 1 tbsp fine salt for the pasta water
How to make it
- Make a firm pasta dough with the flour and 2 eggs, kneading until smooth and elastic. Wrap it and let it rest for 30 minutes.
- Mix the pork, mortadella, prosciutto, parmesan, 1 egg, nutmeg and 1 tsp salt into a compact filling.
- Roll the dough very thin on a lightly floured surface, cut it into small squares, place a little filling in the centre of each square, fold into triangles and wrap the corners around your finger to form tortellini.
- Bring plenty of water to a steady boil and add 1 tbsp fine salt. Cook the tortellini in batches for 2 to 3 minutes, until they rise and feel tender but still taut.
- Heat the capon broth in a large pot until it is steaming and barely simmering.
- Lift the tortellini from the pasta water and transfer them straight into the hot broth, then simmer for 1 minute so they soak up the flavour.
- Ladle the tortellini and broth into warm deep bowls and serve immediately, with the tortellini floating in a clear, golden broth.
