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Chicken, porcini and basil tortellini in broth
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Prep Time:
50 minutes
Cook Time:
12 minutes
Total Time:
62 minutes
Homemade tortellini in flavorful chicken broth.
Ingredients:
  • 10g dried porcini mushrooms*
  • 750ml chicken stock
  • 62.50 ml chopped basil leaves
  • 18.20 gm olive oil
  • 30 square egg wonton wrappers or flour wonton wrappers*
  • Baby spinach leaves, to serve
Instructions:
  • Soak porcini in a fragrant bath of 1/4 cup (60ml) boiling water for 10 minutes, then drain and finely chop to unlock their rich, earthy flavors.
  • Remove the chicken skin and bones before finely chopping the meat. Mix in a bowl with porcini and basil, then season generously with sea salt and freshly ground black pepper. Finally, incorporate the egg and oil into the mixture.
  • Lay out 10 wonton wrappers on a clean surface. Spoon a rounded teaspoon of chicken mixture just off-center on each wrapper (be careful not to overfill to prevent bursting). Lightly brush the edges with cold water, then fold over into a triangle shape, pressing down the edges to seal the filling inside. Orient the triangle with the long side facing you, bring the two corners up to meet over the center of the filling, slightly overlapping. Gently press together to seal. Repeat with remaining wrappers and filling to create a total of 30 tortellini.
  • Boil the tortellini in batches in a large pot of salted water until they float to the surface and are tender, about 3 minutes. Arrange a handful of spinach leaves in each of the 6 serving bowls, and place 5 cooked tortellini on top of the greens.
  • While waiting, bring the set-aside stock to a boil in a saucepan and season generously. Pour over the tortellini and serve promptly.

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