Tortellini in brodo
Tortellini in brodo, from above
Non vegEmilia Romagna

Tortellini in brodo

Tiny meat filled rings floating in clear broth. Bologna's Christmas in a bowl.

150 minTime
29 gProtein each
mildSpice
Christmas in a bowl2 chapters · 1 min read

Make it your way

Grandma's wayPork, prosciutto, mortadella, parmesan; capon broth.
The original
453kcalsame
29 gproteinsame
1 gfibresame
150minutessame

Tortellini in brodo.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)2½ cups
Egg3 for dough, 1 for filling
Pork150 g pork loin, diced
Prosciutto60 g, plus mortadella if you have it
Parmesan1 cup
Nutmega grating
Butter1 tbsp
Chicken stock (chicken broth)2 litres rich chicken or beef broth
Saltto taste

Method

5 steps
  1. 1Knead flour and 3 eggs into a firm dough; rest 30 minutes.
  2. 2Cook pork in butter until done, then blend with prosciutto, parmesan, 1 egg and nutmeg into a paste.
  3. 3Roll pasta very thin, cut 3 cm squares, add a dot of filling, fold into triangles and wrap around a finger, pinching the ends.
  4. 4Bring broth to a gentle simmer, add tortellini and cook 3 to 4 minutes.
  5. 5Serve in warm bowls of broth with parmesan.
Serve it like this

Ladle hot broth into warm bowls with 15 to 20 tortellini each and pass grated parmesan at the table.

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Make it a meal

What goes with Tortellini in brodo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Piadina romagnola30 min
Bread or rice Risotto ai frutti di mare45 min
With a main Lasagne alla bolognese210 min
On the side Insalata di rucola10 min
On the side Salsa verde italiana15 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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