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Tortellini in Broth

30 min

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Ingredients
10-15 Servings
Filling
  • 300 g pork meat
  • 100 g carrot
  • 100 g celery
  • 100 g chopped onion
  • 50 g white wine
  • 1 pinch rosemary
  • 1 pinch thyme
  • A little butter (for cooking)
  • 400 g mortadella
  • 400 g prosciutto crudo
  • 500 g Parmigiano Reggiano, grated
  • 3 g nutmeg
  • 1 egg
Pasta
  • 1 kg semolina flour
  • 10 eggs
  • 1 pinch salt
  • Brodo (Broth)
  • 2 white onions
  • 3 carrots
  • 3 celery stalks
  • 1 potato
  • 1 old chicken (gallina)
  • 1 kg beef muscle
  • Water (enough to cover ingredients)
  • Salt (to taste when cooking the pasta in the broth)
Instructions
  1. Prepare the filling by finely chopping the pork meat, carrot, celery, and onion. In a pan, melt a little butter and gently sauté the chopped ingredients with the pork until lightly browned. Add the white wine, rosemary, and thyme, and let the mixture reduce slightly. Remove from heat and allow it to cool.
  2. Finely chop or blend the mortadella and prosciutto crudo, then combine them with the cooled pork mixture. Stir in the grated Parmigiano Reggiano, nutmeg, and egg until a homogeneous filling is formed.
  3. For the pasta dough, place the semolina flour on a clean work surface, create a well in the center, add the eggs and a pinch of salt, and mix until a dough forms. Knead until smooth and elastic, then cover and let rest for at least 30 minutes.
  4. Roll out the dough into thin sheets. Cut the dough into squares or circles suitable for forming tortellini. Place a small spoonful of filling in the center of each piece, fold and shape into the classic tortellini form by bringing the edges together around your finger.
  5. To prepare the broth, place the 2 white onions, 3 carrots, 3 celery stalks, and 1 potato (cut into chunks) into a large stockpot along with the old chicken and beef muscle. Cover with water and bring to a boil. Reduce the heat and simmer for several hours until a rich, flavorful broth develops. Season with salt as needed.
  6. When ready to serve, bring the broth back to a simmer and cook the tortellini until they float to the surface, indicating they are done.
  7. Ladle the tortellini and broth into bowls and serve hot. Enjoy!
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