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Tortellini in brodo
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Total Time:
4 hours 15 minutes
A modern twist on a traditional Emilia-Romagna dish originating from Modena and Reggio Emilia. The classic pork loin, egg, butter, and white wine are replaced with a simplified version made using a food processor for the sfoglia.
Ingredients:
  • 300 g beef brisket
  • 150 g beef shank bones
  • 300 g free-range chicken thighs and drumsticks, skin on
  • ½ an onion
  • 1 stick of celery
  • 1 carrot
  • 200 g tipo 00 flour plus extra for dusting
  • 2 large free-range eggs
  • olive oil
  • 75 g lean minced beef
  • 75 g higher-welfare prosciutto di Parma
  • 50 g higher-welfare mortadella di Bologna
  • 1 pinch of ground nutmeg
  • 50 g Parmesan cheese plus extra to serve
Instructions:
  • Prepare the stock by adding beef brisket, bones, chicken, onion, celery, halved carrot, and a pinch of sea salt to a large stockpot. Cover with 2 liters of cold water. Bring to a boil, then simmer for 4 hours, skimming occasionally. Meanwhile, make the pasta dough by blending ingredients in a food processor or by hand until a soft dough forms. Let it rest for 30 minutes. For the filling, cook seasoned mince, drain, and cool. Process mince with prosciutto, mortadella, nutmeg, and Parmesan until fine. Divide the dough into 8 pieces and roll out one piece into a thin strip. Cut into squares. Fill each square with filling, fold into a triangle, then shape into tortellini. Repeat with remaining dough. Strain the stock, adjust seasoning, bring to a boil, add tortellini, and cook for 3 minutes. Serve with extra Parmesan.

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