📝 About This Recipe
Hailing from the heart of Emilia-Romagna, Tortellini in Brodo is the ultimate Italian comfort food, traditionally served as the centerpiece of Christmas feasts. This dish features delicate, hand-folded pasta pockets filled with a savory blend of meats and cheeses, all swimming in a crystal-clear, deeply aromatic capon or beef broth. It is a masterclass in simplicity and patience, offering a soul-warming experience that tastes like a warm embrace from an Italian grandmother.
🥗 Ingredients
The Golden Broth (Il Brodo)
- 1.5 pounds Beef chuck or brisket (cut into large chunks)
- 2 pounds Chicken carcass or stewing hen (high-quality, pasture-raised preferred)
- 1 Yellow onion (unpeeled, halved and charred)
- 2 medium Carrots (scrubbed and cut into large chunks)
- 2 large Celery stalks (with leaves)
- 1 teaspoon Black peppercorns (whole)
- 5 quarts Cold water (always start with cold water)
The Tortellini Filling
- 5 ounces Pork loin (finely minced)
- 3 ounces Prosciutto di Parma (very finely minced)
- 3 ounces Mortadella Bologna (very finely minced)
- 1 cup Parmigiano-Reggiano (aged 24 months, finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 large Egg (to bind the filling)
- 1 tablespoon Unsalted butter (for sautéing the pork)
The Pasta Dough
- 300 grams 00 Flour (plus extra for dusting)
- 3 large Eggs (at room temperature)
👨🍳 Instructions
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1
Begin the broth: Place the beef, chicken, carrots, celery, charred onion, and peppercorns in a large stockpot. Cover with 5 quarts of cold water.
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2
Bring the pot to a very slow simmer. Do not let it boil, or the broth will turn cloudy. Skim off any grey foam that rises to the surface during the first 30 minutes.
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3
Simmer the broth uncovered for 4 hours. Once finished, strain through a fine-mesh sieve lined with cheesecloth into a clean pot. Season with salt only at the very end.
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4
Prepare the filling: Heat butter in a small pan and lightly sauté the minced pork loin until just cooked through. Let it cool completely.
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5
In a food processor, pulse the cooked pork, prosciutto, and mortadella until it forms a fine, paste-like consistency. Transfer to a bowl.
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6
Mix in the Parmigiano-Reggiano, egg, and nutmeg. Knead with your hands until smooth. Cover and refrigerate for at least 1 hour to let flavors meld.
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7
Make the pasta: 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.
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8
Knead the dough by hand for 10 minutes until silky and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
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9
Roll the dough out very thinly (you should be able to see the grain of the wood through it) using a rolling pin or pasta machine.
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10
Cut the pasta into 1.5-inch squares. Place a tiny pea-sized amount of filling in the center of each square.
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11
Fold the square into a triangle, pressing edges to seal. Wrap the two bottom corners around your pinky finger and press them together to form the classic 'navel' shape.
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12
To serve, bring the clarified broth to a gentle boil. Drop the tortellini in; they are done when they float to the surface (about 2-3 minutes).
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13
Ladle the tortellini and plenty of broth into warm shallow bowls. Serve immediately.
💡 Chef's Tips
Never boil the broth vigorously; a 'smile' (barely visible bubbles) is the key to clarity. Use high-quality Mortadella and Prosciutto, as they provide the primary seasoning for the filling. If the pasta dough feels dry while folding, lightly mist it with water to ensure the edges seal perfectly. Make the broth a day in advance and chill it; this makes it easy to remove the solidified fat from the top for a cleaner taste. Freshly grated nutmeg is non-negotiable—it provides that signature Bolognese aroma.
🍽️ Serving Suggestions
Serve with a generous side of freshly grated Parmigiano-Reggiano for sprinkling. Pair with a crisp, dry Lambrusco di Sorbara to cut through the richness of the meats. A side of crusty ciabatta bread is perfect for soaking up the last drops of golden broth. Follow the soup with a light radicchio salad dressed in balsamic vinegar of Modena.