📝 About This Recipe
The quintessential comfort food of Emilia-Romagna, Tortellini in Brodo is a masterpiece of Italian culinary restraint and soul. This dish features delicate, hand-folded pasta parcels filled with a savory blend of meats and nutty Parmigiano-Reggiano, all floating in a crystal-clear, deeply aromatic capon or chicken consommé. It is a warm embrace in a bowl, traditionally served as the centerpiece of festive family gatherings in Bologna and Modena.
🥗 Ingredients
The Golden Broth
- 1 piece Whole Chicken or Capon (approx. 3-4 lbs, organic preferred)
- 1 lb Beef Shank or Bone-in Chuck (for depth of flavor)
- 2 pieces Yellow Onion (halved, skins left on for color)
- 2 pieces Carrots (peeled and cut into large chunks)
- 2 pieces Celery Stalks (with leaves)
- 5 quarts Cold Water (always start with cold water)
- 1 piece Parmigiano-Reggiano Rind (cleaned)
The Pasta Dough
- 400 grams '00' Flour (plus extra for dusting)
- 4 pieces Large Eggs (room temperature, high-quality yolks)
The Filling
- 100 grams Pork Loin (finely minced and lightly sautéed in butter)
- 100 grams Prosciutto di Parma (very finely minced)
- 100 grams Mortadella Bologna (very finely minced)
- 150 grams Parmigiano-Reggiano (aged 24 months, finely grated)
- 1 piece Egg (to bind the filling)
- 1/4 teaspoon Nutmeg (freshly grated)
👨🍳 Instructions
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1
Begin the broth: Place the chicken, beef, onions, carrots, celery, and cheese rind in a large stockpot. Cover with 5 quarts of cold water.
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2
Bring to a very slow simmer over medium-low heat. Skim off the grey foam that rises to the surface during the first 30 minutes to ensure a clear broth. Simmer uncovered for 3-4 hours.
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3
While the broth simmers, make the dough: Mound the flour on a wooden board, create a well in the center, and add the eggs. Gradually incorporate the flour into the eggs with a fork until a shaggy mass forms.
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4
Knead the dough by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
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5
Prepare the filling: Combine the sautéed pork, minced prosciutto, and mortadella in a bowl. Add the grated Parmigiano, egg, and nutmeg. Mix vigorously until it forms a uniform, paste-like consistency.
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6
Roll the pasta: Using a pasta machine or rolling pin (sfoglina style), roll the dough into paper-thin sheets. You should be able to see the grain of the wood through the dough.
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7
Cut the dough into small squares, roughly 1 inch (2.5 cm) per side. Work quickly or cover the sheets with a damp towel to prevent drying.
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8
Place a tiny pea-sized amount of filling in the center of each square. Fold the square into a triangle, pressing the edges firmly to seal.
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9
Wrap the base of the triangle around your pinky finger, overlapping the two corners and pressing them together to create the classic 'belly button' shape.
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10
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Season with salt to taste. The broth should be golden and transparent.
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11
Bring the clear broth to a gentle boil. Drop the tortellini in; they are cooked when they rise to the surface, which takes about 2-3 minutes.
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12
Ladle the tortellini and a generous amount of broth into warmed shallow bowls. Serve immediately with extra Parmigiano-Reggiano on the side.
💡 Chef's Tips
Never let the broth reach a rolling boil; a gentle 'smile' (lazy bubbles) ensures the liquid stays clear rather than cloudy. For the most authentic flavor, ensure your Mortadella and Prosciutto are of the highest quality, as they provide the seasoning for the filling. If the pasta dough feels too dry while folding, lightly mist the air above it with water rather than wetting the dough directly. You can make the tortellini days in advance and freeze them on a tray; cook them directly from frozen in the boiling broth. Always use a wooden board for rolling the pasta; the texture of the wood creates a 'grip' on the dough that a marble surface cannot replicate.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Lambrusco di Sorbara for a truly regional Emilian experience. Serve as a first course (primo) followed by the 'lesso' (the boiled meats used to make the broth) served with salsa verde. A simple side of bitter greens like radicchio or arugula helps cut through the richness of the meat filling. For a luxury touch, shave a small amount of fresh white truffle over the bowl just before serving. Finish the meal with a small piece of aged Parmigiano-Reggiano and a few drops of traditional balsamic vinegar from Modena.