Tortellini en brodo

Tortellini en brodo

This is the ultimate Italian comfort food, traditionally served at Christmas. There are many variations of tortellini en brodo, for both the pasta filling and the broth it is served in. Most traditional recipes call for a mixed-meat tortellini in capon or beef broth. Delicious vegetarian tortellini en brodo can also be made with cheese-stuffed tortellini in vegetable broth. Hand-making stuffed pasta is arduous work. Even in Italy, freshlymade tortellini is usually purchased at a pasta fresca (fresh pasta) establishment. Test out some varieties, and choose your favorite to serve in the broth. Fun food fact: according to Medieval rumor, the shape of tortellini portrays a woman’s naval!

Chicken Broth Traditional brodo di cappone is made with a capon (young rooster), which contains more fat than a regular, chicken Broth ingredients:

1 capon, cut in pieces Meat bones, optional 2 carrots, cut into large chunks 2 celery stalks, cut into large chunks (leaves intact) 1 large onion, quartered 2 cloves garlic, peeled 4 quarts water Salt and pepper, to taste Fresh meat tortellini Parmigiano-reggiano cheese, for grating Balsamic vinegar, for drizzling (optional) Broth ingredients: 2 carrots, cut into large chunks 2 celery stalks, cut into large chunks (leaves intact) 1 large onion, quartered 2 cloves of garlic, peeled 4 quarts water Salt and pepper, to taste Fresh cheese tortellini Parmigiano-reggiano cheese, for grating Balsamic vinegar, for drizzling (optional)

DIRECTIONS

1. Combine all broth ingredients in a large stock pot and set over medium-high heat. When the liquid comes to a boil, lower the light and allow to simmer, partially covered. Maintain simmer for duration of the cooking time, 1-2 hours. Periodically skim the broth. When done, remove meat, bones and vegetables and transfer to containers, then refrigerate. When the fat rises to the top and hardens, skim it off and discard. 2. Cook tortellini according to directions. Do not overcook. 3. Laden a serving of pasta into a bowl, and top with reheated broth. 4. Grate cheese on top and drizzle with Balsamico, if desired. Brodo di verdure - Vegetable Broth In an Italian kitchen, this broth is made from vegetable scraps: onions, carrots, zucchini, celery; anything that may have been used for cooking, except tomatoes. Use this approach, or start with whole vegetables. This is a basic recipe, you can add additional vegetables, as desired.

DIRECTIONS

1. Combine all ingredients in a large stock pot and bring to a boil. As soon as it boils, turn the heat down and allow to simmer, partially covered. Maintain simmer for duration of the cooking time, about 1 hour. Remove vegetables and season to taste. 2. Cook cheese tortellini according to directions. Do not overcook. 3. Laden a serving of pasta into a bowl, and top with reheated broth. 4. 4 - Grate cheese on top and drizzle with Balsamico, if desired.