Tortellini in brodo

Tortellini in brodo

main courses | serves 3–4 (about 20 tortellini each)

This is one of Emilia-Romagna’s typical dishes. It’s not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.

1. First, make a stock. Put the beef brisket, bones, chicken, vegetables and a pinch of salt in a large stockpot and pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
2. Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
3. Meanwhile for the filling, heat a little olive oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool. Transfer to a food processor and blitz with the prosciutto, mortadella, parmesan and nutmeg (or finely chop together by hand) until you have a very fine mixture.
4. You’ll need to make the pasta in stages so it doesn’t dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
5. To make the tortellini, lightly dust a tray with flour. Place a ¼ teaspoon of filling in the middle of a square of pasta. Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring. Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it’s all used up. You can make meatballs or ragù with any leftover filling.
6. To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary. Bring to the boil, add the tortellini and cook till they rise to the surface, about 3 minutes. Ladle into bowls and serve with extra parmesan.

Per serving 531 cals, 33.3g protein, 47.8g carbs, 23g fat (9.1g saturated), 1.1g sugars

 

Recipe Viviana Romanori
Photo Kate Whitaker


from Issue 28

ingredients

• 300g beef brisket
• 150g beef shank bones
• 300g chicken thighs and drumsticks, skin on
• ½ onion, skin on
• 1 carrot, cut in half lengthways
• 1 celery stalk
Sfoglia (pasta dough)
• 200g tipo 00 flour, plus a little extra for dusting
• 2 eggs, ideally corn-fed
Beef & prosciutto filling
• Olive oil
• 75g lean beef mince
• 50g prosciutto di parma (ideally 20 months old)
• 50g mortadella di bologna
• 50g grated parmesan (ideally 24 months old), plus a little extra, to serve
• A pinch of ground nutmeg

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