Tortellini Chanterelle Broth Food

CHEESE TORTELLINI IN LIGHT BROTH

Steps:

• Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
• Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

TORTELLONI IN MUSHROOM-PARMESAN BROTH

Steps:

• Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds. Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
• Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg.
• Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1 1/2 hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside.
• Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands. Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about 1/8 inch thick. Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares. Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling. Bring the 2 opposite points of the triangle together around your finger to form a ring; lightly moisten and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni.
• Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley.

TORTELLINI IN CAPON BROTH

Steps:

• In the bowl of a food processor, combine flour, 1/4 teaspoon salt, 1 tablespoon olive oil, 2 eggs, and 1 yolk. Pulse until mixture comes together and dough is slightly tacky (it should not stick to fingers when squeezed). Transfer to a clean surface; knead dough into a ball. Flatten into a disk, wrap in plastic, and chill for 1 hour.
• Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Sprinkle veal with salt and pepper; cook until brown, 1 to 1 1/2 minutes per side. Transfer cooked veal, oil, and any brown bits from bottom of skillet to the bowl of a food processor. Add remaining egg, mortadella, prosciutto, Parmesan, and nutmeg; season with salt and pepper; process until finely ground. Transfer mixture to a small bowl, cover, and place in the refrigerator.
• Remove pasta dough from refrigerator; divide into three equal pieces. Cover with plastic wrap. Set pasta machine on largest setting; roll one piece of pasta dough through. Fold into thirds; repeat on largest setting. Switch to smaller settings for each pass until dough is rolled into a thin sheet. Cut dough into 2-inch squares. Place a rounded 1/4 teaspoon filling in center of each square. Fold square diagonally in half to form a triangle, point up. Holding bottom left corner of the triangle between thumb and index finger, fold the right side of the triangle over in front and down. Wrap the right side under the finger that is holding the left corner of the triangle; press together to seal. Place formed tortellini on a parchment-lined baking sheet; cover with plastic wrap. Repeat rolling, cutting, filling, and shaping dough until all dough and filling have been used.
• Bring the capon broth to a boil in a large saucepan over high heat. Add the tortellini, lower heat to medium, and simmer until tortellini float to the surface, or are cooked through, 3 to 5 minutes. Divide soup and tortellini among twelve bowls, and serve.

TORTELLINI IN CHICKEN BROTH

Steps:

• Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.

HOMEMADE TORTELLINI IN BROTH

Steps:

• Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well.
• Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass).
• To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
• Bring chicken broth to a simmer.
• Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese.

TORTELLINI IN BROTH WITH ESCAROLE

Steps:

• Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
• Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
• Add tortellini; cook until they float to the top, 4 to 5 minutes.
• Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

TORTELLINI IN PARMESAN BROTH

Steps:

• Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
• Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.