Tortellini in brodo are the sacred dish of Christmas in Bologna and Modena, where each family jealously guards its filling recipe handed down from generation to generation. Legend says that its shape imitates the navel of Venus, and its recipe was deposited before a notary in 1974 by the Dotta Confraternita del Tortellino. The broth, as important as the pasta, must be transparent like liquid gold.
Italian
Tortellini in Brodo
Tortellini in Brodo from Italy: traditional step-by-step recipe, with chef tips and clear timings.
- Italy
- Main course
- Light
- High protein
- Low fat
- medium-high
- lactosa
60 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 28 g
- Fiber 1.5 g
- Carbohydrates 32 g
- Fat 14 g
- Sodium 720 mg
Story behind the dish
Preparation
Tortellini in Brodo is a preparation from Italy with high difficulty. Reserve about 240 minutes in total (60 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh tortellini filled with meat.
- Have ready: 1.5 L of lean cappon broth (chicken and beef).
- Have ready: 500 g of beef bones.
- Have ready: 1 whole chicken, chopped.
- Have ready: 1 onion with cloves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the broth by placing the beef bones and chicken in a…
Prepare the broth by placing the beef bones and chicken in a large pot of cold water, bring to a boil and skim off any impurities.
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Add the onion with cloves
Add the onion with cloves, the whole carrots and celery, reduce heat to minimum and cook for 3 hours without boiling hard to obtain a crystal clear broth.
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Strain the broth with a fine cloth
Strain the broth through a fine cloth, defat and adjust the salt; It should be golden and intense. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Bring the clean broth to a gentle boil and cook the tortellini...
Bring the clean broth to a gentle boil and cook the fresh tortellini for 3-4 minutes until they float.
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Serve immediately in hot bowls with the boiling broth.
Serve immediately in hot bowls with the boiling broth, grated parmesan and fresh parsley. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Serve with crusty bread to dip in the broth.
Serve with crusty bread to dip in the broth.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with vegetarian ricotta and parmesan tortellini.
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