Tortellini Chanterelle Broth Recipes
TRADITIONAL TORTELLINI IN BRODO (IN BROTH)
This Traditional Tortellini in Brodo (in broth) is a delicious way to serve your favourite tortellini.This easy soup will become one of your favourites.
Provided by Rosemary Molloy
Categories Main Dish
Time 3h20m
Number Of Ingredients 10
Steps:
- In a large pot add the beef, bone with marrow, the carrot, onion, celery, spices and water. Bring to a boil on medium high heat, then lower the heat and simmer for about three hours half covered, stirring occasionally, remove any foam that appears on the top of the broth.
- Pour the broth through a sieve, then place the liquid back in the pot (taste for salt), bring to a boil and add the tortellini, cook until cooked through. Serve immediately with a sprinkling of parmesan cheese.
Nutrition Facts : Calories 318 kcal, Carbohydrate 36 g, Protein 23 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 59 mg, Sodium 491 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CHEESE TORTELLINI IN LIGHT BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
- Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
TORTELLINI IN CHICKEN BROTH
In Italy, this soup is called tortellini en brodo. If you keep your freezer stocked, this soup is a snap to whip up after a long day at the office.
Provided by apotherix
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 6.1 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 334.6 mg, Sugar 2 g
TORTELLINI EN BRODO
Tortellini en brodo ("in broth") is a traditional first course for Christmas feasts in northern Italy. Because it calls for only a few ingredients, make sure they are of the highest quality, especially the chicken stock (now is a good time to use any you might have in your freezer).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 3
Steps:
- In a small stockpot, bring stock to a boil over medium heat. Season with salt and pepper, and stir in tortellini. Cook pasta according to package instructions (it should float to the top when finished). Remove from heat, and serve hot.
TORTELLINI IN BRODO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
TORTELLINI IN PARMESAN BROTH
Categories Soup/Stew Cheese Garlic Pasta Quick & Easy Dinner Lunch Parmesan Spinach Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
- Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.
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TORTELLINI IN BRODO RECIPE - TUSCAN TORTELLINI EN BRODO ...
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5/5 (2)Total Time 5 hrsCategory SoupCalories 287 per serving
- Start by making the broth. This recipe assumes you roasted the chicken or other game bird at some point earlier. If you haven't, and you are using uncooked carcasses, you will need to roast them at 400°F until nicely browned, which will take about an hour. Once you have roasted carcasses, hack or chop them into pieces with a cleaver or poultry shears and put them in a pot. Cover the carcasses with water by about 1 inch and bring to a gentle simmer. Don't let this boil. Partially cover the pot so some steam can escape, but so the broth doesn't reduce too much.
- Let the chicken simmer very gently for at least 2 hours, and up to 4 hours. When you think you are about 90 minutes away from being done, add all the remaining broth ingredients except for the salt. Simmer for 90 minutes, then strain the broth.To get maximum clarity, a) don't let the broth boil at all during the whole process, and b) strain it through a paper towel set into a strainer by ladling the broth through, not dumping the contents of the pot into the strainer. This is how I got my broth so clear without going through the rigamarole of clarifying it with a raft like a French consomme. Clean the pot and pour the strained broth into it and set it under low heat. Don't let it boil! Add salt to taste.
- While the broth is simmering, made the pasta dough. Pour the flour into a large bowl and make a well inside. Put the eggs and yolks into the well and mix to make a dough. Knead for at least 5 minutes and up to 10 minutes. Wrap in plastic wrap and let the dough rest for 1 hour. BUT... if you have a vacuum sealer, you can seal the dough in a vac-bag and it will hydrate instantly, no need to rest. I do this because making the tortellini is time-consuming.
- Make the filling. Mix the chicken, lemon zest, cheese and nutmeg in a bowl. Taste it. It might not need more salt because the cheese is salty. Add salt if you need to, then put everything in a food processor with the egg. Pulse until you have a paste. Remember this filling is going into little tortellini, so it needs to be fairly smooth.
ITALIAN TORTELLINI IN BROTH RECIPE | EAT SMARTER USA
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HOMEMADE TORTELLINI ITALIAN TRADITIONAL RECIPE AND HISTORY
From philosokitchen.com
5/5 (12)Category PastaCuisine ItalianTotal Time 4 hrs
- PREPARE THE FILLING (WE CALL IT “PASTINO”)Pour the butter into a pan along with 1 sprig of rosemary and 1 clove of garlic. Melt the butter over medium heat and sear the pork loin a couple of minutes per side. Now, raise the flame and baste with 4 tbsp of white wine. Finally, reduce the flame a little bit and slow cook the meat until well done. Sift and save the sauce discarding the garlic and rosemary.At this point, reduce the prosciutto and mortadella into pieces. Reduce it into pieces as well, then grind along with the prosciutto and the mortadella. You want the mixture finely minced; if necessary, grind the meat twice. Eventually, add the grated Parmigiano Reggiano, and 1 egg, pork loin sauce, and a pinch of nutmeg. Knead the “pastino” until consistent, then pour in a covered bowl. Store in the fridge at least 5 hours up to 24 hours.
- PASTA FRESCAPour 255 g (2 cups) of all-purpose flour on a large board, best if wooden. Shape a “volcano” with the flour, then crack 3 eggs and pour them into the hole created in the middle of the flour.Now, beat the eggs lightly with a fork and incorporate the flour a little at time. Don’t break the edge of the volcano before the eggs mixture become dense enough.Knead the dough until obtaining a consistent mass. If the mixture results too moist, add a bit more of flour.Continue to knead the dough at least 10 minutes with your hands or with a dough maker until obtaining a smooth and elastic ball, then wrap in plastic and place into a ceramic bowl. Store in the fridge at least 30 minutes before rolling.
- ROLLING THE DOUGHDust the board and the rolling pin with a bit of flour, then place the dough. Beat lightly the dough, then roll into a very thin pasta layer. If you prefer, use a pasta maker instead of the rolling pin.
- HOMEMADE TORTELLINI!Cut the sheets of dough into squares 11/4 inches by 11/4 inches. Place 1 pea of filling in the middle of each square, then fold the square into a triangle. Finally, roll up the triangle and join the angles creating the typical shape of the tortellini.You want to work quickly otherwise the layer of pasta dries too much. To avoid this, roll small sheets of dough a little at time and spray a bit of water over the pasta every few minutes.
TORTELLINI WITH PARMIGIANO BROTH RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
4.5/5 (2)Estimated Reading Time 2 minsCategory Pasta
- For the tortellini with Parmigiano broth recipe, chop the celery, carrot and half shallot. Cut the chicken breast and veal brisket into small pieces, and cut the rabbit legs into pieces, leaving the bones. Brown the rabbit and the veal in a saucepan with a little oil; then add the pancetta and the chicken. Sear everything for 5 minutes, then season with a bay leaf and add a glass of Marsala.
- Season with salt and 2 juniper berries, then a knob of butter and the chopped celery, carrot and shallot. Moisten with a ladle of broth and cook covered for 25-30 minutes. Make a dough by mixing the farro flour, eggs, egg yolk and a pinch of nutmeg; let the dough rest in a bowl covered with plastic wrap. Put the Parmigiano cheese, both the cheese and the rind, in a saucepan, cover with the broth and simmer for 15 minutes.
- Remove the meat from the rabbit legs and pass them in the meat grinder twice together with the veal, chicken and the Parmigiano cheese taken from the broth. Roll out the dough into very thin sheets (1/10 inch) and cut it into 1-inch squares. Place small nut-size clumps in the center of the squares and close them into triangles, forming tortellini by joining the two tips. Moisten your finger with water to make it easier.
- Cook the tortellini in boiling salted water, drain and serve with the broth. Tip: For a vegetable broth that is a bit sweeter, to be finished with the Parmigiano, boil 14 ounces of unpeeled pumpkin or butternut squash cut into pieces, 7 ounces of peeled celery root cut into pieces, 2 cabbage leaves, 2 bay leaves, 1 unpeeled apple cut in half and a pinch of salt in 3 quarts of water for 2 hours. Turn off the heat and strain.
MUSHROOM TORTELLINI EN BRODO - NETWORK TEN
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- For the Mushroom Broth, place oil, chicken wings, onions, carrots, leek and rind into a large saucepan and fry until light golden. Add water, mushrooms, a pinch salt and a teaspoon black peppercorns and simmer gently for 1 hour.
- Strain through a muslin cloth into a clean saucepan and season to taste. Set aside, covered, to keep warm.
- For the Chestnut Pasta Dough, place ingredients into the bowl of a stand mixer and mix until a dough forms. Knead the dough into a smooth ball, wrap in cling film and rest for 30 minutes.
- Once rested, cut dough into thirds and working with one portion at a time, pass through a pasta roller from the thickest setting to the thinnest, three times over to laminate well.
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