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Tortellini in Brodo
Authentic Tortellini in Brodo, a classic Bolognese dish featuring delicate, hand-made pasta parcels filled with a savory meat and cheese mixture, served in a rich, clear capon or chicken broth. This is a traditional Christmas delicacy.
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- 300 g Fresh egg pasta dough(Homemade or high-quality store-bought. Ensure it's pliable and not too dry.)
- 100 g Pork loin(Lean, trimmed of excess fat.)
- 100 g Mortadella(Good quality, finely ground.)
- 50 g Prosciutto di Parma(Finely minced or ground.)
- 50 g Parmigiano Reggiano(Finely grated.)
- 1 Egg yolk(For binding the filling.)
- 1/4 tsp Nutmeg(Freshly grated, optional but traditional.)
- 2 L Capon or rich chicken broth(High-quality, clear broth is essential. Homemade is best.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the filling: Finely grind the pork loin, mortadella, and prosciutto together. If you don't have a meat grinder, pulse them in a food processor until very finely minced, being careful not to turn it into a paste. Transfer the ground meats to a bowl. Add the finely grated Parmigiano Reggiano, egg yolk, and freshly grated nutmeg (if using). Season lightly with salt and pepper. Mix thoroughly until all ingredients are well combined and form a cohesive filling. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
â±ïž 30 minutes (plus 30 minutes chilling) - 2
Prepare the pasta: Lightly flour a clean work surface. Roll out the fresh egg pasta dough very thinly, aiming for a thickness of about 1-1.5mm (similar to a thick sheet of paper). You can use a pasta machine for this, starting on the widest setting and gradually decreasing the thickness. Once rolled, cut the pasta sheets into small squares, approximately 3-4 cm (1.2-1.6 inches) on each side. Dust the cut squares lightly with flour to prevent sticking.
â±ïž 1 hour - 3
Shape the tortellini: Place a small amount (about 1/2 teaspoon) of the filling in the center of each pasta square. Moisten the edges of the square with a little water using your fingertip. Fold the square in half diagonally to form a triangle, pressing firmly to seal the edges and expel any air. Then, bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal, forming the characteristic tortellini shape. Place the finished tortellini on a lightly floured baking sheet or tray, ensuring they don't touch each other.
â±ïž 1 hour 30 minutes - 4
Cook the tortellini and serve: Bring the capon or chicken broth to a gentle simmer in a large pot over medium heat. The broth should be hot but not boiling vigorously. Carefully add the fresh tortellini to the simmering broth. Cook for approximately 3-5 minutes, or until the tortellini float to the surface and the pasta is tender. They should be 'al dente' (cooked through but still firm to the bite). Taste the broth and adjust seasoning with salt and pepper if needed. Ladle the hot broth and tortellini into warmed serving bowls. Serve immediately.
â±ïž 15 minutes
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- âAuthentic tortellini are very small, traditionally said to be the size of a fingertip.
- âUsing a high-quality, clear capon broth is key to the authentic flavor and appearance of this dish.
- âThis dish is a cherished part of Christmas celebrations in Bologna and the Emilia-Romagna region.
- âEnsure the broth is simmering gently, not boiling rapidly, when adding the tortellini to prevent them from breaking apart.
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- While traditional fillings are meat-based, vegetarian versions using ricotta and spinach exist.
- For a richer, more decadent finish, a small knob of butter can be added to the broth just before serving, or a light sauce of butter and sage can be served alongside.