Capellini En Brodo Recipes

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CAPELLINI EN BRODO



Capellini en Brodo image

Provided by Alison Roman

Categories     Kid-Friendly     Quick & Easy     Dinner     Lunch     Bon Appétit     Small Plates

Yield 2 servings

Number Of Ingredients 6

2 ounces capellini pasta
2 cups Parmesan Broth
1 large egg yolk
grated Parmesan
thyme leaves
pepper

Steps:

  • Cook 2 ounces capellini pasta and 2 cups Parmesan Broth in a large skillet over medium heat, stirring, until pasta is al dente and broth is reduced and thickened, about 3 minutes (if too thick, thin with more broth). Divide pasta between bowls; twist into tight nests. Add broth and top each with 1 large egg yolk, grated Parmesan, thyme leaves, and pepper.

CAPELLINI SOUP WITH RICH CHICKEN BRODO



Capellini Soup with Rich Chicken Brodo image

Provided by Michael Chiarello : Food Network

Time 3h35m

Yield 8 servings

Number Of Ingredients 14

1 whole chicken, about 4 pounds, cut into 8 pieces
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 medium yellow onions, quartered lengthwise
2 celery stalks, cut on the bias into 2-inch sections
2 carrots, cut on the bias into 2-inch sections
1/4 ounce dried porcini mushrooms, optional
1 cup dry red wine
2 bay leaves
10 cups cold water
1 pound capellini pasta
1/4 cup finely chopped Italian parsley leaves
3/4 cup freshly grated Parmesan

Steps:

  • Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, turn each piece and brown them on the second side. When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally.
  • Add the mushrooms, if using. Add the wine and bay leaves. With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits. Cook over high heat until about 1/4 cup of wine remains, about 5 minutes. Add the water. When the water comes up to a simmer, skim off any foam or impurities that rise to the top. Lower heat to maintain a simmer, but do not let the broth boil.
  • Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top. The chicken meat will be tender and falling off of the bone. Remove the chicken pieces from the broth and reserve. Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot). Discard the vegetables. You should have about 8 cups of broth. Keep the broth warm. Taste and season really well (this is a simple dish that requires plenty of salt and pepper).
  • When the chicken is cool enough to handle, shred the chicken meat from the bones. Discard the bones. Place the shredded chicken in a large bowl.
  • Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander. Pour the warm pasta directly into the bowl with the shredded chicken. Add the parsley and season with salt and pepper. Drizzle with olive oil and stir. Add 1 cup of reserved broth to moisten the mixture.
  • Mix well and divide evenly among 8 serving bowls. Ladle 1 cup of warm broth into the bowl. Scatter some Parmesan over each bowl of soup. Pass chili flakes for extra flavor. Serve warm with both a spoon and a fork.

TORTELLINI IN BRODO



Tortellini in Brodo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups low-sodium chicken broth
1 small piece parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-ounce bone-in smoked pork chop, diced (bone reserved)
1 9-ounce package refrigerated cheese or meat tortellini
1 small head escarole, chopped
Freshly ground pepper

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
  • Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams

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