Tortellini Al Brodo

Introduction:

Tortellini al Brodo is an iconic dish from the Emilia-Romagna region of Italy, often enjoyed during festive occasions. This dish features delicate, handmade tortellini filled with a mixture of meat and cheese, simmered in a rich, flavorful broth. It’s a comforting and elegant meal that highlights the simplicity and depth of Italian cuisine. Whether served as a first course or the main event, tortellini al brodo brings warmth and authenticity to any table.

Ingredients:

For the Tortellini Dough:

• 300g all-purpose flour
• 3 large eggs
• A pinch of salt

For the Filling:

• 100g ground pork
• 50g prosciutto, finely chopped
• 50g mortadella, finely chopped
• 50g Parmesan cheese, grated
• 1 egg
• 1/2 tsp nutmeg
• Salt and pepper, to taste

For the Broth:

• 2 liters chicken or beef broth (homemade if possible)
• 1 onion, halved
• 2 carrots, peeled
• 2 celery stalks
• 1 bay leaf
• A few sprigs of parsley
• Salt, to taste

Instructions:

1. Make the Tortellini Dough:
   On a clean work surface, form a mound with the flour and create a well in the center. Crack the eggs into the well, add a pinch of salt, and gently whisk the eggs with a fork, gradually incorporating the flour from the edges. Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
   In a mixing bowl, combine the ground pork, finely chopped prosciutto, mortadella, grated Parmesan, egg, and nutmeg. Mix until the ingredients are well combined. Season with salt and pepper to taste. Cover and refrigerate the filling while you prepare the dough.
3. Roll Out the Dough and Shape the Tortellini:
   Divide the dough into quarters and roll each portion out on a floured surface into thin sheets, using a pasta machine if available. Cut the dough into small squares (about 4 cm). Place a small amount of filling (about 1/2 tsp) in the center of each square. Fold the square in half to form a triangle, pressing the edges firmly to seal. Bring the two corners of the triangle together and pinch to form the traditional tortellini shape.
4. Make the Broth:
   In a large pot, combine the chicken or beef broth, onion, carrots, celery, bay leaf, and parsley. Bring to a simmer and cook gently for 1 1/2 to 2 hours. Skim any impurities that rise to the surface. Strain the broth through a fine mesh sieve and return it to the pot. Season with salt to taste.
5. Cook the Tortellini:
   Bring the broth to a gentle boil. Carefully drop the tortellini into the broth and cook for 3-5 minutes, or until they float to the surface and are tender. Be careful not to overcrowd the pot, and cook in batches if necessary.
6. Serve:
   Ladle the tortellini and broth into bowls. Garnish with freshly grated Parmesan and a drizzle of extra virgin olive oil if desired. Serve immediately while hot.

Health Notes:

• Tortellini al Brodo is a rich yet balanced dish, offering a good source of protein from the meat and cheese. Opting for homemade broth reduces sodium content compared to store-bought versions, and controlling the ingredients ensures a wholesome, flavorful meal. However, due to the filling and cheese, it is moderately high in fat.

Serving Suggestions:

• Serve Tortellini al Brodo as a starter or main course, accompanied by a light salad or crusty Italian bread. A glass of crisp white wine or sparkling water pairs beautifully with the dish.

Tips:

• Homemade Broth: For the best flavor, use homemade broth made from simmering chicken or beef bones with vegetables for several hours.
• Perfect Tortellini Shape: When folding tortellini, ensure the edges are sealed well to prevent the filling from leaking into the broth during cooking.
• Work in Batches: If making a large quantity, freeze the tortellini on a tray and cook directly from frozen.