Tortellini in Brodo
Tortellini in Brodo are the sacred dish of Bologna's Christmas tradition: tiny pasta parcels made with egg pasta and filled with mortadella, prosciutto crudo, pork loin, and Parmigiano Reggiano, served in capon broth. Legend has it that their shape was inspired by the navel of Venus.
Tortellini are measured by the spoon: at least seven must fit on a soup spoon.
Preparation
- 1
Prepare the broth: cook the capon, beef and vegetables in water for 2 hours. Skim off the fat.
- 2
Brown the pork loin, then mince it together with mortadella and prosciutto crudo.
- 3
Mix the meats with Parmigiano Reggiano, egg and nutmeg.
- 4
Roll out the pasta very thin and cut into 3x3 cm squares.
- 5
Place a pinch of filling, fold into a triangle and then wrap around your finger.
- 6
Cook the tortellini in boiling broth for 2-3 minutes.
- 7
Serve in the broth with grated Parmigiano Reggiano.
Chef's Tips
Tortellini must be SMALL: the smaller they are, the better they are. The broth must be clear and made from capon. Never with cream: that's a Bolognese heresy.