Tortellini in Brodo

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

Tortellini in Broth

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

Europe
Italy
Main course
Pasta
Christmas
Mediterranean

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

Ingredients

Method

Photos