Tortellini in brodo
Tortellini in brodo
Tortellini in brodo is a traditional dish from Bologna. The tortellini are filled with a mixture of pork loin, prosciutto, mortadella, parmigiano-reggiano, egg and nutmeg. The tiny-meat filled parcels are then cooked and served in a flavourful broth. Making tortellini is a labour of love, and this dish is often saved for special occasions in Italy, such as Christmas, given the time consuming nature of it. To save time on the day, I usually make the chicken broth ahead of time and store it in the freezer. I also usually make double the tortellini filling and freeze it so there is one less thing to do the next time. Despite these steps, it still takes a good couple of hours to shape the tortellini so this is an activity best done with friends and family!
Serves 4
Ingredients
Chicken broth
1 chicken carcass
1 onion, peeled and cut in half
1 carrot, peeled and cut in half
1 celery stalk
3 cloves garlic, peeled
2 bay leaves
Sprig of fresh thyme
4 peppercorns
Salt
3 litres of water
For the pasta dough
400g 00 flour
4 large eggs (or 4 medium eggs plus an extra egg yolk)
For the filling
100g pork loin
100g prosciutto
100g mortadella
100g finely grated parmesan
1 egg
Pinch of finely grated nutmeg
Knob of butter, sprig of fresh rosemary and clove of garlic (to cook the pork loin)
Method
Start by making the chicken broth. In a large pot, combine all the ingredients for the broth. Bring to a gentle simmer and cook for 2 hours, skimming off any foam that forms on the surface. Allow to cool slightly, then remove the chicken carcass and vegetables and pass through a sieve. Set aside (or transfer to an airtight container and store in the freezer for up to 3 months).
Next, make the filling. Season the pork loin on both sides with salt and pepper then fry in a pan over a medium-high heat with a knob of butter, sprig of fresh rosemary and whole clove of garlic until cooked through. Leave to cool, reserving the cooking juices.
In a food processor, blend the cooked pork loin, prosciutto and mortadella. Transfer to a bowl and add the grated parmesan, 1 whole egg, nutmeg and leftover cooking juices from the pork loin. Combine thoroughly (with your hands is best) then transfer to the fridge until ready to use.
To make the pasta dough, tip the flour out onto a clean work surface or pasta board. Make a well in the middle and crack in the eggs. Beat the eggs lightly with a fork, then slowly incorporate the flour until a rough dough is formed.
Use your hands to knead the dough until it is smooth and elastic. Shape the dough into a ball and cover with an overturned bowl or place in an air-tight container to rest for 30 minutes.
After your dough has rested, take about one sixth of it and pass it through a pasta machine from the thickest to the thinnest setting (you want to work in small batches so the pasta doesn’t dry out while shaping the tortellini).
Cut the pasta sheet into squares about 3.5cm in diameter. Place small, pea-sized balls of filling in the middle of each square.
To shape the tortellini, fold each square in half to form a triangle, pressing the edges to seal. Then, bring the two corners of the folded edge together around your index finger and press to seal (you can watch the video above to see how I shape them).
Place the tortellini on a wooden board or tea towel dusted with semolina and continue until you’ve used up all of the pasta and filling.
Reheat the broth. Season to taste and, once simmering, add the tortellini. Cook for a few minutes, then remove from the heat and serve in bowls topped with freshly grated parmesan.
