Originating in the city of Bologna, Italy, tortellini in brodo, or tortellini in broth, is a traditional dish served during the holidays and important occasions. This savory, hearty soup is bound to be a dinner party favorite. Impress your guests with these easy-to-make, yet complicated looking pasta bites. No one will be disappointed.
Yield: 250 tortellini
Ingredients:
2 cloves garlic, minced
2 tablespoons olive oil
salt, a pinch
Fresh rosemary, two sprigs
300 g pork loin
300 g prosciutto
300 g mortadella
450 g Parmigiano Reggiano
3 eggs
Ground nutmeg, a pinch
250 fresh pasta squares, 2 x 2 inches
Water for sealing
Chicken broth
Instructions:
1. Marinate pork loin over night in olive oil, garlic, salt, and rosemary. The next day, cook thoroughly in a pan over medium heat and set aside to cool.
2. In a food processor, add the pork loin, prosciutto, mortadella, parmigiano reggiano, and nutmeg and process until minced and fully combined into a paste.
3. Place a teaspoon of filling into one fresh pasta square.
4. Dip a clean finger into water and lightly wet two edges of the square. Fold into a triangle and pinch sides together. Fold the top point over the stuffed portion and the two side points around a finger. Pinch to seal.
5. Boil in broth. Tortellini are ready when they float. Serve in broth.
Commenti