TORTELLINI IN CAPON BROTH
For egg pasta
10.6 oz “00” (finely milled) flour
For the filling
3.5 oz Bologna mortadella
3.5 oz Parma ham
3.5 oz ground pork loin
4.2 oz extra-aged Parmigiano Reggiano cheese
0.7 oz butter (or ox bone marrow)
nutmeg to taste
salt to taste
For the broth
half a capon
10.6 oz beef flank
1.1 lb beef bone
5.3 oz onion
2.5 oz celery
2.8 oz carrot
1 sprig of parsley
5 L/1 gal water
coarse salt to taste
Mix the flour with egg to obtain a smooth and even dough. Let it sit in the fridge for 30 minutes wrapped in cling film.
In the meantime, prepare the broth: fill a large pot with cold water, add the whole vegetables, washed and peeled, and the parsley. Add the meat and bones (well-rinsed) and the capon after removing any remaining feathers and washing it carefully.
Bring to a boil and let it simmer for approximately 3 hours, covered on a low flame, using a skimmer to remove any froth that forms on the surface. Add a small pinch of coarse salt half way through the cooking time. At the end of the cooking time, strain the broth with a fine sieve and adjust the salt if necessary.
In the meantime also begin preparing the tortellini. Start with the stuffing: brown the ground meat in a spoonful of butter.
Finely grind the meat and charcuterie in a mixer, add the cheese, egg, softened butter, a pinch of salt and a grating of nutmeg. Let it sit for 10 minutes.
Roll out the dough into thin sheets, approximately 1mm thick, cut out 3cm squares, place half a teaspoon of filling on each square, fold the pasta diagonally and join the corners to make the tortellini.
Cook the tortellini in the filtered broth, after bringing it to a boil again, and serve them piping hot.