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.
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Ingredients
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.
