Recipe of Perfect Tortellini in brodo

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The ingredients needed to make Tortellini in brodo:

1. Prepare Broth
2. Take 200 g Beef brisket
3. Make ready Bones
4. Make ready 2 carrots
5. Get 1 onion
6. Prepare 1 celery
7. Take Teaspoon peppercorns
8. Make ready 1 sprig Thyme
9. Get 1 large tomatoe
10. Get 1 sprig Parsely
11. Prepare Couple bay leafs
12. Take Chicken wings or some such (optional)
13. Prepare Filling
14. Get 100 g mince pork (loin)
15. Get 100 g ham
16. Take 100 g mortadella (or just more ham)
17. Prepare 20 g butter
18. Get 1 bay leaf
19. Get leaf Sage
20. Make ready 1 egg
21. Make ready 100 g parmesan
22. Get Pinch Nutmeg
23. Make ready Pasta
24. Make ready 4 eggs
25. Take 400 g plain (pasta) flour

Otherwise, cover and refrigerate them until serving time. To cook the tortellini in brodo: Bring the brodo to a boil in a large saucepan. Tortellini in brodo, come vuole la Confraternita del Tortellino. Non sono una rezdora, una con tutti tortellini nella sua vita.

Instructions to make Tortellini in brodo:

1. First, the broth. Chop the veg into large chunks
2. Add all ingredients to a large pot
3. Add 6 litres of water. If pot isn't large enough then add more water as the rest evaporates
4. Cover and cook for at least 8 hours, adding more water if necessary (no more than 24)
5. In the meantime, let's make the filling
6. Add the sage, bay leafs and butter to a pan. Then medium heat.
7. When the butter starts bubbling, add the pork
8. Let it cook for at least ten minutes
9. Just after the pork starts turning golden brown, remove from the heat
10. Remove the bay leaf and sage if not chopped
11. Blend with chopped mortadella and ham
12. Once mixture is smooth, add egg, salt, nutmeg, parmesan and mix
13. Tightly cover with cling film and put in the fridge. The filling must be cool before adding it to the pasta
14. Next, the pasta
15. Knead the flour, eggs and salt into a smooth dough. This will take at least ten minutes
16. Now we must work quickly lest the pasta dries. With a rolling pin roll some of the dough into a thin sheet. Wrap the rest of dough in cling film to prevent it drying out (important!)
17. Cut the sheet into 4cm squares
18. Place a ball of filling (~2cm diameter) in the center of each square
19. Fold one corner of the square to it's opposite to form a triangle
20. Squeeze the edges to seal the filling inside
21. Pull the corners together, keeping them in the same plane as defined by the triangle
22. Squeeze the corners together and make pretty if needed
23. Try not to form a bum
24. Leave the pasta to dry in a non humid place. Once dry, store fridge if needed.
25. ⏩ Fast forward to the broth being ready ⏩
26. Sieve the broth into a container and then chill in fridge overnight.
27. By now the fat should have risen to the top and solidified
28. Remove the fat. Use it for something else or through it away.
29. Pour the broth into a saucepan and bring it to the boil. Add salt if needed.
30. Add some of the tortellini and cook for 8-10 minutes. Once they start floating they're nearly ready.
31. Serve the pasta in a bowl of broth. Enjoy!

Tortellini in brodo, come vuole la Confraternita del Tortellino. Non sono una rezdora, una con tutti tortellini nella sua vita. Oh no, no ma nel brodo li faccio…e li mangio! I tortellini in brodo vegetale o di carne sono un piatto semplice che appartiene da sempre alla gastronomia italiana. La ricetta dei tortellini in brodo affonda le sue origini nella cucina bolognese.

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