Best Tortellini In Brodo Recipes

TORTELLINI IN PARMESAN BRODO

Steps:

• To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.

TRADITIONAL TORTELLINI IN BRODO (IN BROTH)

Steps:

• In a large pot add the beef, bone with marrow, the carrot, onion, celery, spices and water. Bring to a boil on medium high heat, then lower the heat and simmer for about three hours half covered, stirring occasionally, remove any foam that appears on the top of the broth.
• Pour the broth through a sieve, then place the liquid back in the pot (taste for salt), bring to a boil and add the tortellini, cook until cooked through. Serve immediately with a sprinkling of parmesan cheese.

TORTELLINI IN BRODO

Steps:

• First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
• Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
• 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.
• For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
• Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
• 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.
• To make the tortellini, lightly dust a tray with flour. Place a ¼ of a 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.
• 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 for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.

TORTELLINI IN BRODO

Steps:

• Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
• Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

TORTELLINI IN BRODO

Steps:

• Place stock in large pot and bring to boil.
• Drop in the frozen tortellini.
• Stir and then cook per package directions.
• When tortellini are done, spoon into soup bowls (pasta will look like puffed up pillows).
• Drop a few leaves of spinach on each bowl to wilt.
• Top with some lemon zest, if desired, and a small handful of Parmigiano.
• Serve with crusty bread and a fabulous glass of wine.
• Enjoy! ;).