PastaEmilia-Romagna

Tortellini in Brodo

Tortellini in Brodo is a traditional Emilia-Romagna dish of delicate egg pasta filled with pork loin, prosciutto, mortadella, Parmigiano-Reggiano, egg, and nutmeg, then served in a clear beef-and-chicken broth.

120 min prep

180 min cook

4 servings

Ingredients

-3⅓ cups “00” flour, approximately 400 grams
-4 large eggs
-4 ounces boneless pork loin
-1 tablespoon unsalted butter
-4 ounces prosciutto crudo, finely chopped
-4 ounces Mortadella Bologna, finely chopped
-6 ounces Parmigiano-Reggiano, finely grated
-1 large egg
-Freshly grated nutmeg, to taste
-Freshly ground black pepper, to taste
-1 small rosemary sprig
-1 garlic clove, lightly crushed
-1½ pounds beef shank, brisket, or chuck
-½ small stewing hen or 2 pounds bone-in chicken
-1 carrot, roughly chopped
-1 celery stalk, roughly chopped
-1 yellow onion, halved
-3 quarts cold water
-Salt, to taste

Cooking Tips

Roll the pasta very thin and use only a small amount of filling so the tortellini seal properly. The registered Bolognese preparation uses pork loin, prosciutto crudo, Mortadella Bologna, Parmigiano-Reggiano, eggs, and nutmeg, with a broth made from beef and free-range hen.

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1
Place the beef, chicken, carrot, celery, onion, and cold water in a large stockpot.
2
Bring slowly to a gentle simmer, skimming away any foam that rises to the surface.
3
Simmer uncovered over low heat for 2½ to 3 hours, until the broth is flavorful and the chicken is fully cooked.
4
Strain the broth through a fine-mesh sieve and season lightly with salt. Keep the broth refrigerated until needed.
5
Season the pork loin with salt, black pepper, rosemary, and garlic.
6
Melt the butter in a skillet over medium-low heat.
7
Remove the rosemary and garlic, then cook the pork slowly until browned and its center reaches at least 145°F (63°C).
8
Rest the pork for 3 minutes, then allow it to cool completely.
9
Finely mince the cooked pork, prosciutto, and mortadella together.
10
Add the Parmigiano-Reggiano, egg, and a small amount of freshly grated nutmeg.
11
Mix thoroughly until the filling is smooth and evenly combined.
12
Cover and refrigerate the filling for at least 2 hours, preferably overnight.
13
Place the flour on a clean work surface and create a well in the center.
14
Add the four eggs to the well and gradually incorporate the flour until a dough forms.
15
Knead the dough for 8 to 10 minutes, until smooth and elastic.
16
Wrap the dough and let it rest at room temperature for 30 minutes.
17
Roll the dough into very thin sheets, keeping unused dough covered so it does not dry out.
18
Cut the pasta into squares approximately 1½ inches wide.
19
Place a small amount of filling in the center of each square.
20
Fold each square diagonally into a triangle and press the edges firmly to seal.
21
Wrap the two outer corners around the tip of your little finger and press them together to form the traditional tortellino shape.
22
Bring the strained broth to a gentle boil.
23
Add the tortellini and cook for 3 to 5 minutes, until tender and floating at the surface.
24
Divide the tortellini and hot broth among four bowls and serve immediately.