Directions:
STEP 1
To a large Dutch oven add chicken bones, water, onion, carrots and celery. To a cheesecloth, add peppercorns, Parmigiano Reggiano cheese rind and thyme sprigs, seal with twine and place into stock. Bring to a simmer and allow to cook for 2 ½ to 3 hours. Skimming the top of fat and foam. Once finished, remove from heat, strain and season.
STEP 2
On a clean work surface, add both flours and mix. Create a well in the center, add eggs and using a fork or hands, slowly incorporate until a dough forms. Cover dough and let rest for at least 30 minutes.
STEP 3
Meanwhile, to the bowl of a food processor, add pork, prosciutto, mortadella, Parmigiano Reggiano cheese and eggs. Pulse until almost smooth. Season with fresh nutmeg, salt and pepper. Remove to a bowl.
STEP 4
Cut pasta dough into 4 pieces. Using a pasta machine roll out to the thinnest setting. Cut sheets into 1” squares. Place about 1 teaspoon of filling onto each square. Fold the square diagonally in half to create a triangle and seal the pasta. Then fold again, so that the corners of the triangle come together.
STEP 5
Once all tortellini is made, either freeze or use right away! Bring broth to a simmer. Add tortellini and cook 3-4 minutes. Divide in between serving bowls and garnish with freshly grated Parmigiano Reggiano cheese.
MAIN COURSE
Tortellini in Brodo
-
30m
PREP
-
3hrs
COOK
-
175
CALORIES
-
10
SERVINGS
Tortellini in Brodo is a classic Italian dish originating from the Emilia-Romagna region, specifically Bologna and Modena. There are many variations of filling and broth (“brodo” is “broth” in Italian). This dish is traditionally served in a capon or meat bone broth. This version uses chicken bones to create an ultra clear broth that lets the salty, flavorful filling of the tortellini shine through! A truly delicious filling should only be showcased in a simple broth. It is the ultimate way to let the filling have the stage. And a generous topping of Parmigiano Reggiano cheese adds more taste and texture to this comforting dish.
Ingredients:
Broth
4 Lbs chicken bones (wings & carcass)
3 quarts water
1 onion (quartered with skin on)
2 carrots
2 stalks celery
1 tablespoon black peppercorns
1 Parmigiano Reggiano cheese rind
2 sprigs fresh thyme
Kosher salt, to taste
Egg pasta dough
100 grams 00 flour
100 grams semolina flour
2 large eggs (100 grams)
Filling
¼ Lb ground pork
¼ Lb prosciutto
¼ Lb mortadella
½ cup freshly grated Parmigiano Reggiano cheese
2 large eggs
Fresh nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
MAIN COURSE
Tortellini in Brodo
-
30m
PREP
-
3hrs
COOK
-
175
CALORIES
-
10
SERVINGS
Tortellini in Brodo is a classic Italian dish originating from the Emilia-Romagna region, specifically Bologna and Modena. There are many variations of filling and broth (“brodo” is “broth” in Italian). This dish is traditionally served in a capon or meat bone broth. This version uses chicken bones to create an ultra clear broth that lets the salty, flavorful filling of the tortellini shine through! A truly delicious filling should only be showcased in a simple broth. It is the ultimate way to let the filling have the stage. And a generous topping of Parmigiano Reggiano cheese adds more taste and texture to this comforting dish.
Recipe by Chef Jackie Thorong.
See more of her recipes on Instagram @chefsparklessz
Directions:
STEP 1
To a large Dutch oven add chicken bones, water, onion, carrots and celery. To a cheesecloth, add peppercorns, Parmigiano Reggiano cheese rind and thyme sprigs, seal with twine and place into stock. Bring to a simmer and allow to cook for 2 ½ to 3 hours. Skimming the top of fat and foam. Once finished, remove from heat, strain and season.
STEP 2
On a clean work surface, add both flours and mix. Create a well in the center, add eggs and using a fork or hands, slowly incorporate until a dough forms. Cover dough and let rest for at least 30 minutes.
STEP 3
Meanwhile, to the bowl of a food processor, add pork, prosciutto, mortadella, Parmigiano Reggiano cheese and eggs. Pulse until almost smooth. Season with fresh nutmeg, salt and pepper. Remove to a bowl.
STEP 4
Cut pasta dough into 4 pieces. Using a pasta machine roll out to the thinnest setting. Cut sheets into 1” squares. Place about 1 teaspoon of filling onto each square. Fold the square diagonally in half to create a triangle and seal the pasta. Then fold again, so that the corners of the triangle come together.
STEP 5
Once all tortellini is made, either freeze or use right away! Bring broth to a simmer. Add tortellini and cook 3-4 minutes. Divide in between serving bowls and garnish with freshly grated Parmigiano Reggiano cheese.
Ingredients:
Broth
4 Lbs chicken bones (wings & carcass)
3 quarts water
1 onion (quartered with skin on)
2 carrots
2 stalks celery
1 tablespoon black peppercorns
1 Parmigiano Reggiano cheese rind
2 sprigs fresh thyme
Kosher salt, to taste
Egg pasta dough
100 grams 00 flour
100 grams semolina flour
2 large eggs (100 grams)
Filling
¼ Lb ground pork
¼ Lb prosciutto
¼ Lb mortadella
½ cup freshly grated Parmigiano Reggiano cheese
2 large eggs
Fresh nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
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