TORTELLINI IN CAPON BROTH

017 Views
 
MASTERY Level
215 min
018 Views
 
MASTERY Level
4 People
215 min
INGREDIENTS for 4 people

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

Preparation

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.

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