📝 About This Recipe
The quintessential soul food of Emilia-Romagna, Tortellini in Brodo is a masterpiece of Italian culinary heritage where delicate, hand-folded pasta meets a crystal-clear, rich meat broth. Each tiny tortellino is packed with a savory blend of prosciutto, mortadella, and aged Parmigiano-Reggiano, designed to burst with flavor in every spoonful. This dish is the ultimate celebration of patience and tradition, offering a warm, comforting embrace that has graced Italian holiday tables for centuries.
🥗 Ingredients
The Golden Broth (Il Brodo)
- 1 kg Beef shank or marrow bones (high quality, grass-fed preferred)
- 1/2 piece Capon or free-range chicken (includes wings and back for gelatin)
- 1 large Yellow onion (halved, skin left on for color)
- 2 medium Carrots (roughly chopped)
- 2 pieces Celery stalks (with leaves)
- 5 liters Cold water (always start with cold water)
- 6-8 pieces Peppercorns (whole black peppercorns)
The Pasta Dough (Sfoglia)
- 400 grams 00 Flour (sifted)
- 4 pieces Large eggs (room temperature, high-quality yolks)
The Traditional Filling (Il Pieno)
- 150 grams Pork loin (finely minced and lightly sautéed in butter)
- 100 grams Prosciutto di Parma (aged at least 18 months, finely ground)
- 100 grams Mortadella Bologna (finely ground)
- 150 grams Parmigiano-Reggiano (aged 24-36 months, finely grated)
- 1 piece Egg (to bind the mixture)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Butter (for searing the pork)
👨🍳 Instructions
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1
Begin the broth: Place beef, capon, onion, carrots, and celery in a large stockpot. Cover with 5 liters of cold water and add peppercorns.
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2
Bring to a very slow simmer. Use a fine mesh skimmer to remove the grey foam (impurities) that rises to the surface during the first 30 minutes to ensure a clear broth.
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3
Simmer uncovered for at least 4 hours on the lowest heat possible. The liquid should barely tremble, not boil.
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4
While the broth simmers, prepare the filling: Sauté the minced pork loin in butter for 2-3 minutes until just cooked through. Let it cool completely.
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5
In a food processor, pulse the cooled pork, prosciutto, and mortadella until it forms a very fine, almost paste-like consistency.
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6
Transfer to a bowl and mix in the grated Parmigiano-Reggiano, one egg, and fresh nutmeg. Knead by hand until perfectly homogenous. Cover and refrigerate.
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7
Make the dough: Mound the flour on a wooden board, create a well, and add the eggs. Gradually incorporate flour into the eggs with a fork until a shaggy dough forms.
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8
Knead the dough by hand for 10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for at least 30 minutes.
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9
Roll out the dough (sfoglia) until translucent—you should be able to see the grain of the wooden board through it. Cut into 3cm x 3cm squares.
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10
Place a pea-sized amount of filling in the center of each square. Fold into a triangle, seal the edges, then wrap the corners around your pinky finger and press to join.
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11
Strain the finished broth through a cheesecloth-lined sieve into a clean pot. Season with salt only at the very end to taste.
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12
Bring the clear broth to a gentle boil. Drop the tortellini in; they are cooked when they float to the surface (usually 2-3 minutes).
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13
Ladle the tortellini and a generous amount of broth into warmed wide bowls. Serve immediately with extra Parmigiano on the side.
💡 Chef's Tips
Always start your broth with cold water to extract maximum flavor and collagen from the bones. Never let the broth reach a rolling boil, or the fat will emulsify and make the soup cloudy. Ensure the filling is finely ground; chunks will tear the delicate pasta dough during folding. If the dough dries out while you are folding, lightly mist it with water to help the edges seal. For the most authentic flavor, make the filling 24 hours in advance to let the spices and meats meld.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Lambrusco di Sorbara for a classic Emilian experience. Serve as a 'Primi' followed by the 'Bollito Misto' (the meats used to make the broth) with salsa verde. A side of crusty artisanal sourdough is perfect for soaking up any remaining golden broth. Finish the meal with a small piece of aged Parmigiano-Reggiano and a few drops of traditional balsamic vinegar.