Small stuffed pasta in broth

Small stuffed pasta in broth

Tortellini in brodo

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Without doubt, the most genuine recipe in the region of Emilia-Romagna is their brothy soup, which is served as a first course even at the most elegant meals. It is possible to use factory-made tortellini, but the best are homemade. The Emiliani take quite some time to produce these fresh for special occasions. Tortellini isn’t just used in soup, it can also be eaten with a tomato sauce or even with ham and cream.

Ingredients

Quantity Ingredient
1/2 recipe Fresh egg pasta
600ml Beef stock
salt and pepper, to taste
50g parmesan, freshly grated

Filling

Quantity Ingredient
200g leftover roast beef or veal, minced
10 brussels sprouts, softly boiled, very finely chopped
1/2 teaspoon freshly grated nutmeg and ground cinnamon
1 medium egg
30g parmesan, freshly grated

Method

  1. Make the pasta. Roll it out by passing through the rollers of a small pasta machine or with a rolling pin to 1mm thick. Cut into 8cm squares.
  2. Mix together all the ingredients for the filling. Put a little of the mixture in the centre of each pasta square. Fold one corner of the pasta to the other over the filling to make a triangle, and press to seal. Fold the two remaining corners around the little finger and press together: you should have formed a round shape with a belly button. Do the same with all the remaining pasta and filling. (You can make these a day before. If you want to keep them for longer they have to be frozen.)
  3. Bring the stock to the boil. Throw in the tortellini and, when the stock comes back to the boil, cook for 3–4 minutes if fresh, 10 minutes from frozen (and 15 minutes if they are dried from a packet). Taste a tortellino to see if it is ready. Taste the stock for seasoning.
  4. Serve the tortellini and broth in a warmed deep soup plate or bowl, and sprinkle with Parmesan.

Alternatives

  • You could use cappellacci instead of the tortellini. Sprinkle with a green leaf, such as parsley, chives or celery leaves.
Tags:
Antonio
Carluccio
pasta
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