TORTELLINI EN BRODO
This comforting popular classic varies from region to region in northern Italy. Although the broth and shape of pasta may be similar, the fillings will vary. From simple cheese fillings, to chopped mortadella and Parmesan, to minced prosciutto, the variety of flavours ensures something wonderful for any taste. For me, it’s the richness and intensity of the broth. On my travels from Parma to Bologna, most brodos were made from flavour- rich capons, but a great free- range hen will also do it justice! One 3- 4 pound chicken, cut into 6 pieces 2 pounds ( 1kg) veal bones or shank 2 pounds ( 1 kg) beef stew meat 1 medium onion, cut into large chunks 2 medium carrots, peeled, cut into 2- inch pieces 2 celery stalks, cut into 2- inch pieces 3 to 4 sprigs flat- leaf parsley One 4- inch square rind of ParmigianoReggiano Sea salt and freshly ground black pepper, to taste 1 package dried cheese mini tortellini garnishes: freshly grated Parmesan and finely chopped parsley Rinse the chicken, veal bones and beef under cold water. Place all ingredients into a large stockpot and add about 32 cups ( 8 L) of cold water. Heat over medium heat, partly covered, until simmering. When it starts to boil, reduce heat to low and skim and discard any foam that has risen to the surface. Partly cover and gently simmer for 3 to 4 hours. Using a slotted spoon carefully remove the chicken, bones and meat, reserving for another use. Strain the broth through a fine strainer or a few layers of cheesecloth set in a sieve, into another saucepan. Allow to cool, cover and refrigerate overnight. Remove the chilled fat. Refrigerate in small containers for up to a week of freeze for up to a month. For each serving, you will need 1 ½ ( 375 mL) of stock and about a dozen tortellini. Bring a large saucepan of the stock to a rapid boil and add the tortellini. Season with salt and freshly ground pepper, to taste. Cook until al dente or until desired texture. They should rise to the surface when cooked and still firm to the bite. Ladle tortellini and broth into serving bowls. Sprinkle with grated Parmesan and chopped Italian parsley.
Makes 6 to 8 servings