Tortellini En Brodo

Tortellini might just be my favorite stuffed pasta beating out ravioli, shells & cannelloni. It makes sense that it has been around for centuries with two Italian cities, Bologna & Modena, claiming the origin. Whether you believe the story of the shape being based off of Venus, the goddess of loves’ bellybutton or that of an innkeeper peeping through a keyhole on a renaissance beauty #creepy you can not argue that the tortellini is not a thing of beauty. 

My version of tortellini en brodo is pretty traditional with a pork, prosciutto, mortadella &  Parmigiano filling then gently cooked in a light chicken broth enriched with a piece of Parmigiano rind. It is Italian tradition to eat this dish on Christmas & New Years Eve but I’m not Italian & like to make this dish a few times during the holiday season or when I’m really craving a comforting bowl of soup. 

In this class you will learn how to make pasta, roll out fresh pasta sheets, fill, shape & cook tortellini, make the meat filling, make the brodo & serve. 

---

Special Equipment: Scale, Bowl or Mixer with dough hook (optional), Bench Scraper, (2x) Medium Pot, Strainer, Spider, Food Processor, Spray Bottle, Microplane, Wheel Cutter
Serves: 2-4
Level: Medium

Shopping List

---

Egg Pasta Dough
yield: 12 3⁄4 Oz

Ingredients

1 ½ Cup | 250 g Tipo “00” Flour
½ Teaspoon | 2 g Kosher Salt
6-7 Each | 100 g Eggs Yolks
½ Teaspoon | 3 g Olive Oil
4 Tablespoon | 60 g Water

1. Add “00” flour to the table & sprinkle salt on top.
2. Using your fingers or a bench scraper, create a “well” so your wet ingredients do not escape.
3. Add your yolks, olive oil, & water.
4. From the center start mixing the wet ingredients with the dry ingredients. Move in a circular motion & move outward.
5. Using your hand or bench scraper, start folding in the outer layer of dry ingredients to fully incorporate.
6. The mixture should resemble a pie dough (crumbly).
7. Using your hands, start kneading the dough until it is smooth.
8. Wrap in plastic & rest for at least 20 minutes.

Tips: If your dough is not coming together, add a little more water. If you’re cooking at a higher altitude, you may need to add up to 10% more water.

---

Tortellini Filling

Ingredients

2 Tablespoon | 29 g Unsalted Butter
2 Each Bay Leaves
4 Oz | 112 g Pork Shoulder cut in 1 inch cubes, large dice
4 Oz | 112 g Mortadella or Bologna, large diced
1 ½ Oz | 42 g Prosciutto, chopped
¼ Cup | 18 g Parmigiano-Reggiano, grated (with rind reserved)
½ Each Egg, beaten
¾ Teaspoon | 1 g Nutmeg, ground
To Taste Kosher Salt
To Taste Black Pepper, fresh ground

1. In a pan over low heat, add butter & melt.
2. When melted, add in bay leaves & cook for 1 minute to infuse.
3. Turn heat up to medium, & add the pork shoulder to sear. Stir frequently with a wooden spoon, until the meat has browned all over & cooked through (8 minutes).
4. Remove meat from pan & set aside to cool (keep pan to the side to use with the brodo recipe later).
5. Once meat has cooled, transfer to a food processor.
6. Add in prosciutto & mortadella.
7. Pulse chop until coarsely ground.
8. Add in cheese, nutmeg, salt, & pepper. Blend. Adjust seasoning to your liking.
9. Add in egg, blend, until combined then set aside.

Tips: Use whole nutmeg and grate it fresh if you can, it will have better flavor than the store bought ground.

---

Chicken Brodo
yield: 12 cups | 4 quarts

Ingredients

1 Each | 50 g Shallot, sliced
6 Each | 30 g Garlic, sliced
½ Cup | 200 g White Wine (use a dry not sweet wine)
120 Vol Oz | 3,420 g Chicken Stock
3 ½ Oz |100 g Parm Rind

1. Heat pan that the pork was seared in to medium heat.
2. Add in shallots, & garlic.
3. Sweat until translucent.
4. Deglaze with white wine & reduce to sec (while reducing, scrape fond from the pan with a wooden spoon).
5. Add in chicken stock.
6. Bring to a boil, & reduce to a simmer.
7. Add in parmigiano rind & reduce by ⅓. Skim the impurities. Strain.

---

Shaping Tortellini
yield: about 100 pieces

Ingredients

Pasta
Filling
00 Flour
Spray bottle

1. Roll out pasta, working your way down to your pasta machines to the thinnest setting (#1).
2. Place the pasta sheets on parchment paper dusted lightly with 00 flour. Cover with a damp towel as you complete rolling out.
3. Next, lay the pasta sheets on a floured surface & cut into 1 ½ x 1 ½ inch squares (use a ruler or straight edge to guide you).
4. Using a teaspoon, pastry bag or your hand, place a pea sized amount of filling onto the center of each square. Work with 6 squares at a time, keeping the other squares under a damp kitchen towel.
5. Hold the spray bottle a foot or 2 above the pasta & press once to release a mist of water over the exposed squares, then form the tortellini.
6. Working with one square at a time, fold the square in half to form a triangle & press the edges together to seal them.
7. Hold the triangle with the center point facing down & bend the two ends around, overlapping the ends by about ¼ inch & pressing them together.
8. As the tortellini are assembled, arrange them pointed side up on the floured surface. Make sure they are not touching.
9. Repeat with the remaining dough & filling.

---

Cooking & Plating

Ingredients

Brodo
Tortellini
Parmigiano

1. Pour brodo into a large pot & bring to a boil.
2. Reduce to a simmer.
3. Gently add in tortellini & cook until they float to the surface (2 minutes).
4. Ladle tortellini into a bowl & grate cheese on top.
5. Enjoy.

Tips: Add a pat of butter to your bowl if you want a richer brodo or drizzle with extra virgin olive oil for the same effect.

powered by Crowdcast

Follow & Tag Us @eatccc_