📝 About This Recipe
Widely considered the ultimate comfort food of Bologna and Modena, Tortellini in Brodo is a masterpiece of Italian culinary heritage. Delicate, hand-folded pasta pockets filled with a savory blend of meats and Parmigiano-Reggiano swim in a crystal-clear, golden capon or beef broth. This dish is a celebration of patience and precision, offering a silky texture and a deep, umami-rich warmth that defines festive Italian dining.
🥗 Ingredients
The Golden Broth (Il Brodo)
- 2 pounds Beef shank or brisket (bone-in preferred for depth)
- 1/2 bird Capon or free-range chicken (about 2-3 lbs)
- 2 pieces Carrots (peeled and halved)
- 2 pieces Celery stalks (with leaves)
- 1 piece Yellow onion (halved and charred in a pan for color)
- 5 quarts Cold water
The Pasta Dough (Sfoglia)
- 400 grams 00 Flour (sifted)
- 4 pieces Large eggs (room temperature)
The Traditional Filling (Pesto)
- 100 grams Pork loin (finely ground)
- 100 grams Prosciutto di Parma (finely ground)
- 100 grams Mortadella Bologna (finely ground)
- 150 grams Parmigiano-Reggiano (aged 24-36 months, finely grated)
- 1 piece Egg (to bind)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
Start the broth: Place the beef, capon, carrots, celery, and charred onion in a large stockpot. Cover with 5 quarts of cold water.
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2
Bring to a very slow simmer. Skim the gray foam (impurities) that rises to the surface frequently for the first 30 minutes to ensure a clear broth. Simmer uncovered for 3-4 hours.
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3
Prepare the filling: Lightly sauté the ground pork loin in a tablespoon of butter just until no longer pink. Let it cool completely.
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4
In a food processor, combine the cooked pork, prosciutto, and mortadella. Pulse until it forms a very fine, almost paste-like consistency.
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5
Transfer the meat mixture to a bowl and mix in the Parmigiano-Reggiano, egg, and nutmeg. Knead until smooth, cover, and refrigerate for at least 1 hour.
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6
Make the dough: Mound the flour on a wooden board, create a well in the center, and add the eggs. Gradually incorporate flour into the eggs with a fork until a shaggy dough forms.
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7
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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8
Roll out the dough (sfoglia) as thin as possible—ideally until you can see the grain of the wood through it—using a long rolling pin or pasta machine.
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9
Cut the dough into small squares, roughly 1 inch (3cm) per side. Work quickly to prevent the dough from drying out.
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10
Place a tiny dot of filling (the size of a chickpea) in the center of each square. Fold the square into a triangle, seal the edges, then wrap the base around your pinky finger and overlap the corners to form the 'belly button' shape.
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11
Strain the broth through a fine-mesh sieve lined with cheesecloth. Season with salt only after straining. You should have a clear, golden liquid.
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12
Bring the strained broth to a gentle boil. Drop the tortellini in; they are cooked when they float to the surface, which usually takes 2-3 minutes.
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13
Let the tortellini rest in the hot broth for 1 minute off the heat before serving to allow the flavors to meld.
💡 Chef's Tips
Always start your broth with cold water to extract maximum flavor and clarity. For the filling, use high-quality Mortadella and Prosciutto—the quality of the cured meats dictates the final taste. Never boil the tortellini vigorously; a gentle simmer prevents the delicate pasta from breaking open. If the dough dries out while folding, lightly mist the squares with water to ensure a proper seal. Authentic tortellini are tiny; aim for about 5-7 tortellini per spoonful.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous ladle of extra broth. Offer extra finely grated Parmigiano-Reggiano on the side for guests to sprinkle. A glass of chilled Lambrusco di Sorbara provides the perfect acidic contrast to the rich meat filling. Follow this dish with the boiled meats (bollito misto) used to make the broth, served with salsa verde. Finish the meal with a simple arugula salad to cleanse the palate.