Tortellini In Capon Broth Recipes
TORTELLINI IN CAPON BROTH
This is cooked with broth from Bollito Misto of Capon and Vegetables. Mortadella is available in Italian specialty markets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, combine flour, 1/4 teaspoon salt, 1 tablespoon olive oil, 2 eggs, and 1 yolk. Pulse until mixture comes together and dough is slightly tacky (it should not stick to fingers when squeezed). Transfer to a clean surface; knead dough into a ball. Flatten into a disk, wrap in plastic, and chill for 1 hour.
- Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Sprinkle veal with salt and pepper; cook until brown, 1 to 1 1/2 minutes per side. Transfer cooked veal, oil, and any brown bits from bottom of skillet to the bowl of a food processor. Add remaining egg, mortadella, prosciutto, Parmesan, and nutmeg; season with salt and pepper; process until finely ground. Transfer mixture to a small bowl, cover, and place in the refrigerator.
- Remove pasta dough from refrigerator; divide into three equal pieces. Cover with plastic wrap. Set pasta machine on largest setting; roll one piece of pasta dough through. Fold into thirds; repeat on largest setting. Switch to smaller settings for each pass until dough is rolled into a thin sheet. Cut dough into 2-inch squares. Place a rounded 1/4 teaspoon filling in center of each square. Fold square diagonally in half to form a triangle, point up. Holding bottom left corner of the triangle between thumb and index finger, fold the right side of the triangle over in front and down. Wrap the right side under the finger that is holding the left corner of the triangle; press together to seal. Place formed tortellini on a parchment-lined baking sheet; cover with plastic wrap. Repeat rolling, cutting, filling, and shaping dough until all dough and filling have been used.
- Bring the capon broth to a boil in a large saucepan over high heat. Add the tortellini, lower heat to medium, and simmer until tortellini float to the surface, or are cooked through, 3 to 5 minutes. Divide soup and tortellini among twelve bowls, and serve.
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- Mix the flour with egg to obtain a smooth and even dough. Let it sit in the fridge for 30 minutes wrapped in cling film.
- In the meantime, prepare the broth: fill a large pot with cold water, add the whole vegetables, washed and peeled, and the parsley. Add the meat and bones (well-rinsed) and the capon after removing any remaining feathers and washing it carefully.
- Bring to a boil and let it simmer for approximately 3 hours, covered on a low flame, using a skimmer to remove any froth that forms on the surface. Add a small pinch of coarse salt half way through the cooking time. At the end of the cooking time, strain the broth with a fine sieve and adjust the salt if necessary.
- In the meantime also begin preparing the tortellini. Start with the stuffing: brown the ground meat in a spoonful of butter.
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