Image default
Cooking + Entertaining

Tortellini with broth: the recipe for fresh stuffed pasta from the Emilian tradition

Tortellini with broth: the recipe for fresh stuffed pasta from the Emilian tradition

I broth tortellini I am a first course typical of Emilian culinary tradition made for us by Chef Michele Ghedini for the Address Book Easy Gourmet. Prepare them as a starter on the Christmas menu or during cold winter days.

In our recipe, we made the meat broth with hen and white, a cut of meat between the ribs and back muscles of beef, especially suitable for boiled meat. We then did the fresh egg pasta which will be pulled by hand with a rolling pin until you get a thin sheet thickness of about 1mm. The tortellini will then be stuffed with lonza, bologna, Ham, Egg e Parmesan cheesebefore being cooked in salted boiling water until they rise to the surface.

try this recipe too

Cream and ham tortellini


For the broth

Capon or chicken or hen

Beef brisket (breast)

For the tortellini

Extra virgin olive oil

How to make broth tortellini

Start with the meat broth: grill the vegetables, salt the meat, put everything in a saucepan with cold water and cook for at least 5 hours.

Prepare the dough, mix the flour, eggs, salt and oil, until you get a firm dough, put it in the fridge for at least half an hour.

Make the filling by cooking the loin, then chop it in a food processor with the raw ham and mortadella, then put everything in a bowl and add the parmesan, eggs and nutmeg.

Roll out the dough, cut it into 3 cm squares, put 1 teaspoon of filling on each square, then close it on itself and join the corners, here are the tortellini.

Cook them in boiling broth for a few minutes. And here are the tortellini in broth.

storage room

You can store the tortellini in broth in the refrigerator, in an airtight container, for One day at most.

New posts