Tortellini En Brodo Recipes

TORTELLINI IN BRODO

Steps:

• In a large pot, bring stock up to a boil
• Drop in the frozen tortellini
• Give it a stir and cook according to package directions
• When tortellini are done and look like puffed up pillows, ladle soup into soup bowls
• Wilt a few leaves of spinach into each bowl
• Top with some lemon zest and a small handful of Parmigiano
• Serve with some crusty bread alongside

TORTELLINI IN BRODO

Steps:

• First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
• Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
• Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
• For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
• Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
• You'll need to make the pasta in stages so it doesn't dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
• To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
• Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
• Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it's all used up. You can make meatballs or ragù with any leftover filling.
• To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it's necessary.
• Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.

TORTELLINI EN BRODO

Steps:

• Mix together four eggs and the flour. Depending on the available equipment, you can either mix together straight onto a benchtop, in a bowl or using an electric mixer with a dough hook.
• Mix it through until it forms a rough dough.
• Knead the dough (either manually or in a mixer) until it is smooth and elastic.
• Roll the dough into a ball, wrap it in plastic wrap and leave in the fridge for at least 30 minutes. If the weather is not too hot, you can also leave, covered, on a bench.
• Roll the pasta out into thin layers resembling lasagne sheets. Once again, this can be done by hand with a rolling pin or using a mechanical roller.
• Melt butter in a pan, add the beef and pork and brown.
• In a separate bowl, add the chopped prosciutto and mortadella. Add the egg and mix well.
• Add the grated Parmigiano Reggiano and nutmeg, salt and pepper to taste.
• Add to a food processor and blend it all together until it forms a paste. It looks a bit ugly, but I promise it will taste really good.
• After rolling out the pasta into sheets, it's time to cut it into squares for the tortellini.
• Tortellini is traditionally quite small. Tortelloni are the much larger items of pasta. Cut the pasta sheets into squares of about 4-5cm.
• Add a small amount of the filling, about the size of a large pea into the middle of each square.
• Folding tortellini takes some practice when you are doing it for the first time.
• Take the pasta square with the filling and fold the opposite corners of the square to form a triangle. Seal the edges together so that they will stay closed when put into the liquid.
• Roll the triangle around your little finger and squash the two corners together. Turn the top corner outwards a little. Keep doing this to make all the tortellini you need.
• Because this is tortellini en brodo, the pasta must be cooked in a hot broth or stock. Put your stock in a large saucepan on the cooktop and bring it to a boil.
• You might also need to season your stock depending on how you like it. We make our stock with no salt, so sometimes a little salt is needed to bring the flavour out.
• Place the tortellini into the stock, being careful not to overcrowd it. The pasta will sink immediately to the bottom and will rise to the top in a few minutes once it has cooked.
• Serve hot with greated Parmigiano Reggiano greated over the top.

TORTELLINI EN BRODO

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 PARMESAN BRODO

Steps:

• To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.

TORTELLINI IN CHICKEN BROTH

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.

TORTELLINI IN BRODO

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.