Tortelliniinbrodo Recipes

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.

TRADITIONAL TORTELLINI IN BRODO (IN BROTH)

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.

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.