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!

Categories: Meat, Pasta, Starters

Serves: 6 Preparation time: 2 hours Cooking time: 2 hours

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Ingredients

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

Method

  1. First make the stock, place the chicken, potato, carrot, onion and celery in a large stockpot, with a pinch of salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. To make the tortellini, lightly dust a tray with flour. Place about ¼ tsp filling in the middle of a square of pasta.
  8. Fold the pasta over into a triangle and press at the edges to seal. Use a little water to seal if needed.
  9. 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.
  10. 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.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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