Tortellini en Brodo: Tortellini in Broth

Name: Tortellini en Brodo: Tortellini in Broth
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef scraps; 454 grams beef tongue, cut into 4 or 5 pieces; 2 Tbsps butter; 1 carrot, coarsely chopped; 1 rib celery rib, coarsely chopped; 2 kilograms stewing hen, cut into 6 pieces; 1 egg, beaten; 4 eggs; 828 milliliters flour; 113 grams ground pork shoulder; 113 grams ground turkey; 113 grams ground veal; 113 grams mortadella, finely diced; 0 teaspoons nutmeg; 1 teaspoons extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 1 onion, coarsely chopped; 237 milliliters Parmigiano-Reggiano, grated; 4 servings Parmigiano-Reggiano, grated; 113 grams prosciutto, finely diced; 4 servings Salt and pepper; 454 grams beef or veal bones; 9 liters cold water

Tortellini en Brodo: Tortellini in Broth might be just the main course you are searching for. This recipe makes 4 servings with 2634 calories, 180g of protein, and 166g of fat each. This recipe covers 64% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours. A mixture of eggs, olive oil, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Bring the brodo to a boil.

Add the tortellini and cook for 8 to 10 minutes, until all the tortellini are floating to the top of the pot. Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the hot broth on top of the tortellini, top with grated Parmigiano.

Ingredients you will need

Parmigiano Reggiano

Tortellini

Broth

Pasta

Equipment you will use

Bowl

Ladle

Pot

Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Chicken Pieces

Carrot

Celery

Onion

Stock

Water

Beef

Soup

Equipment you will use

Cheesecloth

Sieve

Pot

Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.

Ingredients you will need

Pork Shoulder

Whole Turkey

Meat

Veal

Add the prosciutto and mortadella and cook for 5 minutes more.

Ingredients you will need

Mortadella

Prosciutto

Remove from heat and allow to cool.

Place in a food processor and mix to combine.

Equipment you will use

Food Processor

Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Nutmeg

Egg

Pasta: Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs and oil. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Egg

Cooking Oil

Equipment you will use

Cutting Board

Start kneading the dough with both hands, primarily using the palms of your hands.

Ingredients you will need

Dough

Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.

Ingredients you will need

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares.

Ingredients you will need

Pasta

Equipment you will use

Knife

Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.

Set the tortellini aside on a sheet pan, wrap well with plastic wrap, and refrigerate. Reserve for later assembly.

Ingredients you will need

Tortellini

Wrap

Equipment you will use

Plastic Wrap

Frying Pan