Tortellini in broth

Tortellini in broth 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 of mixed meat (chicken, beef, and/or ham bones)
• 2 carrots
• 1 onion
• 2 stalks of celery
• Salt, to taste

For the tortellini:

• 300 g of soft wheat flour
• 3 eggs
• 100 g of pork loin
• 100 g of raw ham
• 100 g of Bologna mortadella
• 150 g of grated Parmesan cheese
• 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, put the meat, the chopped vegetables, some salt, and plenty of cold water.
3. Bring to a boil, then lower the heat and let it cook for about 3 hours, skimming from time to time.
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 you get a uniform dough, then let it rest.
2. For the filling, finely chop the pork loin, raw ham, and mortadella. Mix the minced meats with the Parmesan, add a pinch of nutmeg, salt, pepper, and blend everything together.
3. Roll out the dough into thin sheets and cut into squares of about 3 cm per side.
4. Place a little bit of filling in the center of each square, fold into a triangle sealing the edges, and then wrap around your finger to give the characteristic shape of the tortellini.
5. Boil the tortellini in the broth for about a minute after they come to the surface.

Serve the hot tortellini in the clear broth.

Fun Fact

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