Tortellini in Brodo

Tortellini in brodo are a classic of Bolognese cuisine, a true delight perfect for cold days. Here is the recipe to prepare them:

Ingredients

For the broth:

• 1 kg mixed meat (hen, beef, and/or prosciutto bones)
• 2 carrots
• 1 onion
• 2 celery stalks
• Salt, to taste

For the tortellini:

• 300 g soft wheat flour
• 3 eggs
• 100 g pork loin
• 100 g prosciutto crudo
• 100 g Bologna mortadella
• 150 g grated Parmigiano
• Nutmeg, to taste
• Salt and pepper, to taste
• 1 egg (to seal the tortellini)

Preparation

Broth:

1. Clean and chop the vegetables.
2. In a large pot, combine the meat, chopped vegetables, salt, and plenty of cold water.
3. Bring to a boil, then lower the heat and simmer for about 3 hours, skimming occasionally.
4. Strain the broth through a fine sieve to remove solid residues.

Tortellini:

1. Prepare the egg pasta by mixing the flour with the eggs until a smooth dough forms, then let it rest.
2. For the filling, finely chop the pork loin, prosciutto crudo, and mortadella. Mix the chopped meats with the Parmigiano, add a pinch of nutmeg, salt, and pepper, and combine thoroughly.
3. Roll out the pasta into thin sheets and cut into squares about 3 cm per side.
4. Place a small amount of filling in the center of each square, fold into a triangle sealing the edges, then wrap around your finger to form the classic tortellini shape.
5. Boil the tortellini in the broth for about one minute after they float to the surface.

Serve the tortellini hot in the clear broth.

Curiosities

The tortellino has a rather evocative origin legend. It is said to have been invented, inspired by the navel of a pagan goddess, as admired by an innkeeper from Castelfranco Emilia. Every year in Castelfranco Emilia, this culinary delight is celebrated with the “Festival del Tortellino”.