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.

Recipe by Chef Jackie Thorong.
See more of her recipes on Instagram @chefsparklessz

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

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

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

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS