TORTELLINI IN BRODO
This is one of Emilia-Romagna's typical dishes. It's not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.
Provided by Viviana Romanori
Categories Mains Jamie Magazine Dinner Party Gorgeous Winter Soups Italian Starters
Time 4h15m
Yield 3-4 (about 20 tortellini each)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 531 calories, Fat 23 g fat, SaturatedFat 9.1 g saturated fat, Protein 33.3 g protein, Carbohydrate 47.8 g carbohydrate, Sugar 1.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
TORTELLINI IN PARMESAN BRODO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
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 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 BRODO
Make and share this Tortellini in Brodo recipe from Food.com.
Provided by Mommy Diva
Categories Stocks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place stock in large pot and bring to boil.
- Drop in the frozen tortellini.
- Stir and then cook per package directions.
- When tortellini are done, spoon into soup bowls (pasta will look like puffed up pillows).
- Drop a few leaves of spinach on each bowl to wilt.
- Top with some lemon zest, if desired, and a small handful of Parmigiano.
- Serve with crusty bread and a fabulous glass of wine.
- Enjoy! ;).
Nutrition Facts : Calories 719, Fat 18.2, SaturatedFat 7.5, Cholesterol 59.7, Sodium 1741.5, Carbohydrate 100.2, Fiber 6, Sugar 9, Protein 38.1
More about "tortellini in brodo rosso recipes"
TORTELLINI IN BRODO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 6Estimated Reading Time 3 minsCategory Pasta
TORTELLINI IN BRODO | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
17 BEST BRODO RECIPES (INCLUDING TORTELLINI IN BRODO)
From pasta.com
TORTELLINI EN BRODO - RECIPE - FINECOOKING
From finecooking.com
TRADITIONAL TORTELLINI IN BRODO (IN BROTH) - AN ITALIAN IN MY …
From anitalianinmykitchen.com
TORTELLINI IN BRODO (TORTELLINI IN BROTH, BOLOGNA-STYLE)
From tinastable.com
5/5 (3)Category BolognaCuisine ItalianCalories 200 per serving
TORTELLINI IN BRODO | TRADITIONAL PASTA FROM BOLOGNA, ITALY - TASTEATLAS
From tasteatlas.com
HOW TO MAKE TRADITIONAL TORTELLINI EN BRODO - A LOCAL'S RECIPE
From beerandcroissants.com
BEST TORTELLINI IN PARMESAN BRODO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GUSTO TV - TORTELLINI IN BROTH (TORTELLINI IN BRODO)
From gustotv.com
HOLIDAY HOME COOKING: TORTELLINI IN BRODO, THE ITALIAN CLASSIC …
From lacucinaitaliana.com
TORTELLINI IN BRODO RECIPE BY MASSIMO BOTTURA - FINE DINING LOVERS
From finedininglovers.com
TORTELLINI IN BRODO RECIPE - LOS ANGELES TIMES
From latimes.com
TORTELLINI IN BRODO (IN BROTH) - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love