Tortellini in Brodo
Bologna's most revered dish — tortellini in brodo, tiny handmade tortellini filled with pork, mortadella, Parmesan, nutmeg and egg, floating in a clear, deeply flavoured capon or beef broth. The Christmas dish of Emilia-Romagna. The tortellino must be tiny (the size of a ring finger nail) and the broth must be crystal clear and intensely flavoured.
- Total
- 35 min
- Serves
- 6
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Broth: simmer capon and beef with vegetables in cold water 2–3 hours. Skim carefully for a clear broth. Strain and season.
About 4 min
Filling: mix all filling ingredients. Rest 1 hour. The mixture should be fragrant with nutmeg.
About 9 min
Roll pasta very thin (setting 6-7 on machine). Cut 5cm squares. Place a tiny amount of filling (the size of a large pea) in the centre.
About 9 min
Fold square in half diagonally to a triangle; press to seal. Wrap the triangle around a finger; press the two outer corners together — this is the tortellino shape.
About 9 min
Cook tortellini in the simmering broth 3–4 minutes. Serve in deep bowls submerged in the clear golden broth. Parmesan at the table. This is Christmas in Bologna.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 22 g
- Carbs
- 44 g
- Fat
- 12 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 760 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.