Italian cuisine · Dough, Pasta & Rice

Tortellini in Brodo

Tiny stuffed pasta from Emilia, served in clear poultry broth and sprinkled with parmesan.

Ingredients · for 4 servings

• 1 boiling fowl (approx. 1.5 kg)
• 2 carrots
• 1 stalk celery
• 1 onion
• 300 g flour
• 3 eggs
• 200 g veal (shoulder)
• 100 g parmesan
• 1 pinch nutmeg
• 2 tbsp butter
• Salt, pepper

Instructions

1. Put the boiling fowl with the carrots, celery and the halved onion into 3 l cold water, bring to a boil once, skim off the foam and let simmer uncovered over the lowest heat for 90 min., then strain through a fine cloth and salt.
2. Knead the flour and eggs for 10 min. into a firm, smooth pasta dough, wrap in plastic wrap and let rest for 30 min.
3. Dice the veal small, brown in the butter for 8 min. all over, let cool and chop very finely, then mix with 80 g grated parmesan, nutmeg, salt and pepper into a compact filling.
4. Roll out the dough paper-thin in batches, cut into 4 cm squares and place a pea-sized amount of filling on each.
5. Fold the squares into triangles, press the edges firmly, then wrap the two long points around a finger and seal – this creates the typical ring shape.
6. Cook the tortellini in the simmering broth for 3–4 min. until they float, and serve immediately with plenty of broth in warmed bowls, with the remaining parmesan on the side.