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Recipe: Tortellini In Brodo Di Parmigiano Reggiano

Tortellini In Brodo Di Parmigiano Reggiano

Early recipes for this dish from the Emilia-Romagna region, as is seen in Pellegrino Artusi’s cookbook, omit pork loin and instead include Mortadella di Bologna and bone marrow in the tortellini filling.

Ingredients

Scale

Brodo:

  • 1 large carrot, roughly chopped
  • 2 stalks each of rosemary and sage
  • 6 stalks each of basil and parsley
  • 1 tsp. whole black peppercorns
  • 2 bay leaves
  • 3 cloves garlic, crushed
  • 2 medium onions, roughly chopped
  • 4 celery stalks, roughly chopped
  • 280 g Parmigiano Reggiano DOP rinds
  • 450 g of chicken carcass (ask your butcher for chicken backs or necks)
  • 8 cups cold water

Pasta:

  • 200 g of 00 flour, sifted
  • 2 eggs

Tortellini filling:

  • 200 g of pork loin, finely diced
  • 2 tbsp. of unsalted butter
  • 200 g of prosciutto crudo, finely diced
  • 100 g of Parmigiano Reggiano DOP, grated
  • 2 eggs
  • nutmeg, freshly grated
  • salt
  • freshly ground black pepper

Instructions

Brodo:

  • Add a small amount of extra virgin olive oil to a large pot over medium heat. Next, add the carrots, onions and celery.
  • Season the vegetables generously with salt and cook them, stirring occasionally, until the carrots are very lightly browned and the onions are translucent. 
  • Add the remainder of the broth ingredients into the pot. Bringing it to a boil.
  • Reduce the heat, and continue to simmer for two hours. Remove any foam that forms on the surface.
  • Allow the broth to cool slightly before removing the chicken carcass, vegetables, and Parmigiano Reggiano rinds .
  • Pass the broth through a sieve to remove any remaining particles.

 

Tortellini:

  • While the broth simmers, make the pasta dough.
  • Form the flour into a well on a work surface and crack the eggs into the centre.
  • Gradually incorporate the flour little by little into the mixture by whisking with a fork.
  • Once the dough has started to come together, begin kneading the mixture with your hands.
  • Continue to knead the dough for 10 minutes, then shape into a ball.
  • Wrap the dough ball loosely in plastic wrap and let it rest at room temperature for 30 minutes.
  • While the pasta is resting, make the filling. Start by melting butter in a frying pan set over medium heat. Add the diced pork loin and brown it on all sides.
  • Combine the diced pork loin and diced prosciutto, chopping until you achieve a very fine paste,
    then add the grated Parmigiano Reggiano DOP, eggs, and season to taste with salt, pepper and nutmeg.
  • Divide into 3 pieces. Using a rolling pin, roll the balls out into sheets of dough. Pass the sheets through a pasta machine, starting on the widest setting and moving progressively down to the narrowest.
  • Lay the pasta sheets on a floured work surface. 
  • Cut each sheet into 3 centimetre squares. Next, place a pea-sized amount of the filling onto each square. Fold the square diagonally in half onto itself to form a triangle. Fold it again, joining the corners at the base to form a pocket. Dip your fingers in warm water and run them along any edges that need a tighter seal.
  • After you’ve finished folding the tortellini, reheat the broth. 
  • Season to taste and bring to a simmer.
  • Add the tortellini, cooking for about 3 minutes before removing from the heat.
  • Distribute the tortellini and broth equally between 6 serving bowls. Garnish grated Parmigiano Reggiano DOP.