Tortellini in Brodo (Tortellini in Broth)
By Master Chef Gianluca Deiana Abis
History:Tortellini, often referred to as "small tarts," is one of the signature dishes of the Emilia-Romagna region. The story behind its creation is a bit whimsical: legend has it that the shape was inspired by the navel of Venus, the Roman goddess of love. Traditionally, tortellini is made with a delicate meat filling and served in a rich, flavorful broth—Tortellini in Brodo. It's a comforting dish, particularly popular in winter months, and is part of the culinary tradition of celebrating family and shared meals.
Recipe:
Broth Preparation (Homemade Stock is Key):
The broth is the soul of this dish and must be made with care. A rich, homemade broth gives the dish its deep flavor and warmth.
Ingredients for the Broth:
1 kg of beef bones (ideally with some marrow)
1 whole chicken (or 2 chicken carcasses for a more robust flavor)
1 large onion, halved
1 carrot, peeled and chopped
1 celery stalk, chopped
1 bay leaf
A few sprigs of fresh parsley
10 black peppercorns
1-2 cloves
Salt to taste
Instructions for Broth:
Prepare the Meat: Start by placing the beef bones and whole chicken in a large pot. Cover with cold water—approximately 2.5 liters (about 10 cups).
Bring to a Boil: Slowly bring the pot to a boil over medium heat. As the water heats up, impurities (foam) will start to rise to the top. Skim off these impurities with a spoon to keep the broth clear.
Add Vegetables and Spices: Add the onion, carrot, celery, bay leaf, parsley, peppercorns, and cloves to the pot. Continue to cook on low heat for at least 2-3 hours, occasionally skimming the surface to remove any foam. This will allow the flavors to develop fully.
Season the Broth: Add salt to taste. Once the broth is rich and flavorful, strain it through a fine mesh strainer to remove the solid ingredients, leaving just the clear broth.
Store or Use Immediately: Let the broth cool and use it for your Tortellini in Brodo. If not using immediately, you can store the broth in the refrigerator for up to 3 days or freeze it for future use.
Making the Tortellini:
Now that you have your rich broth, it’s time to make the tortellini.
Ingredients for the Tortellini Filling:
150g of ground pork (or pork shoulder)
150g of ground veal (or chicken)
100g prosciutto cotto (cooked ham), finely chopped
50g Parmigiano Reggiano, grated
1 egg
A pinch of nutmeg
Salt and pepper to taste
Ingredients for the Tortellini Dough:
200g of “00” flour (ideal for pasta making)
2 large eggs
A pinch of salt
A drizzle of olive oil (optional)
Instructions for Tortellini:
Prepare the Dough:
Mound the flour on a clean surface and make a well in the center.
Crack the eggs into the well, add a pinch of salt, and beat them with a fork.
Gradually incorporate the flour until the dough begins to come together.
Knead the dough for about 10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Make the Filling:
In a bowl, combine the ground pork, veal, prosciutto, Parmigiano Reggiano, egg, and a pinch of nutmeg.
Season with salt and pepper to taste.
Mix until well combined and smooth.
Shape the Tortellini:
Roll the dough out into thin sheets (use a pasta machine for consistency).
Cut the sheets into small squares (about 5 cm x 5 cm).
Place a small teaspoon of the filling in the center of each square.
Fold the square into a triangle, sealing the edges tightly.
Bring the two ends of the triangle together to form a ring and press gently to seal.
Continue with the remaining dough and filling.
Cooking the Tortellini:
Bring your homemade broth to a boil in a large pot.
Drop the prepared tortellini into the boiling broth in batches (to prevent them from sticking together).
Cook for about 3-4 minutes or until the tortellini float to the surface.
Once cooked, remove them gently with a slotted spoon and transfer them into serving bowls.
Serving:Ladle the hot broth over the tortellini in the bowls. Garnish with a sprinkle of freshly grated Parmigiano Reggiano. Serve immediately.
Chef Tip:
For a rich and flavorful tortellini, the broth is the most important element. It must be slow-simmered to extract all the flavors from the meat and vegetables. Using a combination of meats, including beef bones, ensures that the broth will have depth and complexity. Also, don’t rush the dough-making process; a rested dough is much easier to roll out and shape.
Wine Pairing:
Pair with a Lambrusco (a sparkling red wine from Emilia-Romagna). The effervescence of the wine will cleanse your palate between bites of the rich, savory broth and tender tortellini.
Let me know if you need further details, or if you'd like to move on to the next recipe!
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