Tortellini in Brodo
Category: First Course
Serves: 4
Tortellini in brodo is an Italian classic, often served on special occasions or during the colder months. The homemade pasta, stuffed with a rich and flavorful filling, combined with a savory, comforting broth creates a truly heartwarming dish. This recipe takes a bit of time and care, but the results are worth it. Let’s take a closer look at how to make this beloved dish, from the preparation of the filling and pasta to the delicious broth.
Ingredients:
For the Tortellini Filling:
| Ingredient | Amount |
|---|---|
| 00 Flour | 300g |
| Eggs | 195g |
| Pork Loin (cut into small pieces) | 100g |
| Mortadella | 100g |
| Prosciutto Crudo | 100g |
| Parmigiano Reggiano DOP | 150g |
| Egg (for binding) | 1 |
| Salt | to taste |
| Ground Nutmeg | to taste |
For the Broth:
| Ingredient | Amount |
|---|---|
| White Onion | 1 |
| Cloves | 3 |
| Carrot | 1 |
| Celery Stalks | 2 |
| Water | 4L |
| Chicken (cut into pieces) | ½ |
| Beef Ribs (Biancostato) | 5kg |
| Salt | to taste |
Instructions:
1. Prepare the Tortellini Filling:
Start by preparing the filling for your tortellini. This needs a bit of resting time, so plan ahead. Begin by finely chopping the pork loin, mortadella, and prosciutto, discarding any tough or fatty parts. Next, pass these ingredients through a meat grinder using a medium-sized grating plate. Season the mixture with salt, pepper, and the egg, and grate in a bit of fresh nutmeg for that classic Italian flavor. Once everything is well combined, knead the mixture with your hands to ensure all ingredients are evenly distributed. Pass the mixture through the meat grinder again, this time using a finer grating plate to get a smooth, fine texture. Afterward, compact the filling with your hands, cover it with plastic wrap, and let it rest in the fridge for at least 12 hours. This resting period will allow the flavors to meld and develop.
2. Make the Broth:
While the filling rests, you can start preparing the broth, which will take several hours to develop its full flavor. Begin by preparing the aromatics. Peel the onion and cut it in half. Insert three cloves into each half of the onion and set it aside. Wash the celery stalks and carrot thoroughly, then cut them into chunks.
In a large pot, add the chicken, beef ribs, and chopped vegetables. Next, add the onion halves (with cloves), then pour in the water. Bring the pot to a boil, then lower the heat to a gentle simmer. Skim off any impurities that rise to the surface with a spoon. Let the broth simmer for about 4 hours, allowing all the flavors to develop.
After 4 hours, remove the pot from the heat and carefully strain the broth through a fine mesh sieve to remove the meat and vegetables. Taste the broth and adjust the salt if needed, then divide it into two pots. Bring one pot of broth back to a simmer, and keep the other pot warm for serving.
3. Prepare the Pasta Dough:
While the broth is simmering, it’s time to make the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, and gently whisk them with a fork, slowly incorporating the flour from the edges. Once the mixture starts to come together, switch to your hands and knead the dough until it forms a smooth, elastic ball. If the dough feels too dry, add a few drops of water; if it’s too sticky, sprinkle in a little more flour. Once the dough is well-kneaded, wrap it in plastic wrap and let it rest for at least 30 minutes. This resting time allows the gluten to relax, making the dough easier to roll out.
4. Roll Out the Dough:
After the dough has rested, roll it out on a clean, floured surface. Use a rolling pin to flatten the dough into a very thin sheet, or use a pasta machine for an even, consistent thickness. The thinner, the better!
Cut the dough into small squares (about 3×3 cm in size). Place a small amount of filling in the center of each square. Carefully fold the dough over the filling to form a triangle, sealing the edges tightly. Next, bring the two bottom corners of the triangle together around your finger and pinch them to seal the tortellini shape. Repeat with the remaining dough and filling. Arrange the finished tortellini on a tray lined with a clean kitchen towel to prevent them from sticking.
5. Cook the Tortellini:
When the broth has reached a gentle boil, carefully drop the tortellini into the pot using a slotted spoon. Let them cook for just a few minutes, or until they float to the surface, indicating that they are done. Using a slotted spoon, transfer the cooked tortellini to serving bowls.
6. Serve:
Once the tortellini are in the bowls, ladle the hot broth over them from the second pot, which should still be kept warm. The broth should be clear and flavorful, and the tortellini will absorb its rich taste, making for an incredibly comforting dish. Serve immediately, garnished with freshly grated Parmigiano Reggiano, if desired.
Tips:
- Make Ahead: The filling and dough can be made ahead of time. Store the filling in the fridge for up to 24 hours and the dough for up to 2 days.
- Storage: Leftover tortellini can be stored in the fridge for up to 3 days or frozen for longer storage. Just make sure to freeze them in a single layer first, then transfer them to a freezer bag for long-term storage.
- Vegetarian Option: For a lighter version of tortellini in brodo, you can substitute the meat filling with a ricotta and spinach mixture, making it a perfect option for those who prefer vegetarian dishes.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~750 kcal |
| Protein | ~35g |
| Carbohydrates | ~80g |
| Fat | ~25g |
| Fiber | ~3g |
| Sodium | ~1200mg |
Tortellini in brodo is a timeless Italian dish that captures the essence of Italian comfort food. With its rich, savory broth and delicate tortellini filled with a flavorful meat mixture, it’s a dish that brings warmth and joy to any meal. Perfect for family dinners, special occasions, or simply to enjoy a taste of Italy at home, this recipe will certainly become a cherished favorite.
