Anolini in Brodo

Name: Anolini in Brodo (Small Tortellini in Broth)
Yield: Serves 4
Cuisine: Italian
Ingredients: 50 g Parmesan, grated, plus extra to sprinkle; 200 g dried breadcrumbs; 4-5 tbsp deglazed juices from a pork or beef roast; 4-5 tbsp deglazed juices from a pork or beef roast; salt and pepper; freshly grated nutmeg; 2 egg yolks; salt and pepper; 1 litre very good beef stock, or a mixture of beef and chicken stock; 1 litre very good beef stock, or a mixture of beef and chicken stock; 200 g egg pasta dough; 1 litre very good beef stock, or a mixture of beef and chicken stock

Small Tortellini in Broth

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Every respectable Emilian housewife knows how to turn pasta on her little finger to make tortellini. For this classic regional dish, the filling for the mini tortellini is simply freshly grated Parmesan and special breadcrumbs – flavoured with the deglazed juices from a pork or beef roast.”

Ingredients

4-5 tbsp deglazed juices from a pork or beef roast
200 g dried breadcrumbs

Europe
Italy
Mediterranean
Pasta
Soup

Method

Collect the deglazed juices (from the bottom of the dish in which you have roasted some pork or beef). Put the breadcrumbs into a bowl and mix in enough of the meat juices to moisten. Add the Parmesan, egg yolks, and salt, pepper and nutmeg to taste.

Now make the tortellini. Roll out the pasta dough very thinly and cut out little circles. Place a teaspoonful of the filling to one side o