02 · First course
Tortellini in Brodo
A Christmas dish. Small tortellini folded by hand, filled with pork, prosciutto, mortadella and Parmigiano, and served in clear capon broth.
Ingredients
- 300 gpork loin
- 100 gprosciutto crudo
- 100 gmortadella
- 150 gParmigiano Reggiano, grated
- 1egg (for the filling)
- To tastenutmeg
- 400 gegg pasta dough (flour + eggs)
- 1capon or hen, for the broth
- 1 eachcarrot, celery stalk, onion
Method
Sear the pork loin in butter, then mince it with the prosciutto and mortadella to a fine paste.
Mix the meats with Parmigiano, the egg and a generous grating of nutmeg. Rest the filling in the fridge overnight.
For the broth, cover the capon and vegetables with cold water and simmer gently for 3 hours, skimming. Strain and season.
Roll the dough thin and cut into 3–4 cm squares. Place a tiny ball of filling on each.
Fold each square into a triangle, then wrap it around a fingertip and pinch the corners together to form the tortellino.
Cook the tortellini directly in the simmering broth for 3–4 minutes and serve in the broth, with extra Parmigiano.
Notes · variations & storage
To freeze, spread the raw tortellini on a floured tray, then move them into bags once frozen. Cook them straight from the freezer.