Tortellini in Brodo
Tortellini in Brodo (literally meaning ‘in broth’) is traditionally served at Christmas in the Northeast of Italy, especially in Emilia-Romagna. It may be served as a stand-alone dish – or as a starter for a banquet! With a generous sprinkle of parmesan on top it’s truly delicious – pork-filled pasta parcels in a clear chicken broth. So good it’s fit for a queen!
For the broth
- 600g chicken wings, drumsticks or bones
- 1 potato, peeled
- 1 carrot, peeled and halved lengthways
- 1 stick celery, halved
- 1 onion, halved
- 2 litres cold water
- Sea salt
For the pasta
- 200g 00 pasta flour
- 2 eggs
For the filling
- 100g pork loin, chopped
- 1 tbsp Filippo Berio Classico Olive Oil
- 100g prosciutto, sliced
- 100g mortadella, sliced
- Freshly grated nutmeg
- 1 egg
- 50g freshly grated parmesan, plus extra to serve
- Salt and freshly ground black pepper
- Filippo Berio Extra Virgin Olive Oil, for drizzling
- First make the stock, place the chicken, potato, carrot, onion and celery in a large stockpot, with a pinch of salt.
- Pour over the water, or enough to cover. Bring to the boil, then cover and simmer for 2 hours, skimming occasionally. Strain the stock through a sieve.
- While the stock is simmering, make the pasta dough. On a work surface, form the flour into a well. Crack the eggs into the centre of the well. Whisk the eggs with a fork, incorporating the flour a little at a time, until the dough starts to come together. Knead the dough until you have a smooth, elastic ball. Flatten into a disc, wrap in cling film and leave to rest for 30 minutes in the fridge.
- While the pasta is resting, make the filling. Heat the Filippo Berio Classico Olive Oil in a small frying pan over a medium heat. Brown the pork all over for 3-4 minutes until cooked. Remove from the heat and allow to cool.
- Place the cooled pork, Prosciutto and mortadella in a food processor and pulse until you have a really fine mixture (or finely mince it together with a knife). Put the mixture in a bowl and add the egg, nutmeg, and lastly the cheese. Blend thoroughly with your hands and season to taste. Cover and place in the fridge.
- Divide the dough into 3 balls. Using a pasta machine, roll out 1 of the balls (starting on the widest setting and moving progressively down to the lowest) into a long, flat, very thin 8cm-wide strip. Cut into 4cm squares. (Cover the other pasta balls with cling film to prevent drying out.)
- To make the tortellini, lightly dust a tray with flour. Place about ¼ tsp filling in the middle of a square of pasta.
- Fold the pasta over into a triangle and press at the edges to seal. Use a little water to seal if needed.
- Wind the folded edge around the tip of your middle finger and press the ends together to form a ring. Continue until you have used all the rolled-out dough, then roll the next piece. Keep going until it’s all used up.
- Bring the stock to the boil, season to taste, add the tortellini and cook for 3 minutes – until they rise to the surface. Ladle into bowls and serve with extra parmesan and a drizzle of Filippo Berio Extra Virgin Olive Oil.