Name: Tortellini in Brodo (Tortellini in Broth)
Yield: Serves 10
Cuisine: Italian
Ingredients: 100 g/3¾ oz pork loin, cubed; 1 large boiling fowl or capon; 50 g/2 oz turkey breast, cubed; 100 g/3¾ oz mortadella, in one piece; 115 g/4 oz prosciutto crudo, in one piece (preferably prosciutto di Parma); 4 litres/7 pints/17 cups cold water sea salt; 50 g/2 oz/¼ cup unsalted butter; 350 g/12 oz/3 cups plain/all-purpose flour; sea salt and ground black pepper; 2 celery sticks, halved; 2 tomatoes, halved; 3 onions, halved; 2 eggs, beaten; 350 g/12 oz/2 cups fine semolina; 175 g/6 oz/2 cups freshly grated Parmesan cheese; 3 carrots, trimmed; large pinch of grated nutmeg; freshly grated Parmesan cheese, to serve; 25 g/1 oz parsley; 2 cabbage leaves; 7 eggs, beaten

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This traditional dish is served on Christmas Eve, often after midnight Mass in many households of northern Italy. It is normal practice in Italy to ask people whether they prefer their tortellini with more or less brodo and to serve it accordingly.

Ingredients

350 g/12 oz/3 cups plain/all-purpose flour

Method

To make the brodo, put the bird in a large pan with the vegetables, parsley, cold water and a little salt. Bring to the boil slowly and leave to simmer gently for about 2 hours. Leave to cool in the pan.
Remove the bird and reserve for another meal (see Cook’s Tip). Strain the liquid through a fine sieve or strainer. Leav