Tortellini in Brodo
Bologna's crowned festive jewel: tiny, handmade fresh pasta navels filled with mortadella, prosciutto di Parma, pork, and Parmigiano, gently poached and served in a crystal-clear, golden capon broth.
Ingredients
- • 1.5 litres clarified rich capon, beef, and chicken broth (brodo di carne)
- • Pasta dough: 300g Tipo 00 flour, 3 large eggs
- • Traditional filling: 100g minced pork loin, 100g Prosciutto di Parma, 100g Mortadella di Bologna IGP, 150g Parmigiano Reggiano 24-month grated, 1 egg, pinch of nutmeg, salt and black pepper
Preparation Steps
Finely mince or double-grind the pork loin, Prosciutto di Parma, and Mortadella. In a bowl, knead thoroughly with the grated Parmigiano Reggiano, egg, and a grating of nutmeg until dense, smooth, and homogenous. Rest in the fridge for 2 hours.
Roll the pasta dough paper-thin (transparent enough to read text through). Cut into 3cm squares. Place a hazelnut-sized dab of filling on each square, fold diagonally into a triangle, seal edges firmly, and wrap the corners around your index finger to form the signature belly-button shape.
Bring the clear, golden meat broth to a gentle simmer in a large pot. Taste and adjust seasoning with sea salt.
Drop the fresh tortellini into the simmering broth. Cook for 3-4 minutes until tender and floating. Ladle piping hot broth and tortellini into warmed shallow bowls and serve immediately with extra Parmigiano.