TORTELLINI IN CAPON BROTH
For egg pasta
10.6 oz “00” (finely milled) flour
3 eggs
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)
1 egg
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.
