Traditional Tortellini In Brodo In Broth Food
TORTELLINI IN BRODO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams
TORTELLINI EN BRODO
Tortellini en brodo ("in broth") is a traditional first course for Christmas feasts in northern Italy. Because it calls for only a few ingredients, make sure they are of the highest quality, especially the chicken stock (now is a good time to use any you might have in your freezer).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 3
Steps:
- In a small stockpot, bring stock to a boil over medium heat. Season with salt and pepper, and stir in tortellini. Cook pasta according to package instructions (it should float to the top when finished). Remove from heat, and serve hot.
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- Start by making the broth. This recipe assumes you roasted the chicken or other game bird at some point earlier. If you haven't, and you are using uncooked carcasses, you will need to roast them at 400°F until nicely browned, which will take about an hour. Once you have roasted carcasses, hack or chop them into pieces with a cleaver or poultry shears and put them in a pot. Cover the carcasses with water by about 1 inch and bring to a gentle simmer. Don't let this boil. Partially cover the pot so some steam can escape, but so the broth doesn't reduce too much.
- Let the chicken simmer very gently for at least 2 hours, and up to 4 hours. When you think you are about 90 minutes away from being done, add all the remaining broth ingredients except for the salt. Simmer for 90 minutes, then strain the broth.To get maximum clarity, a) don't let the broth boil at all during the whole process, and b) strain it through a paper towel set into a strainer by ladling the broth through, not dumping the contents of the pot into the strainer. This is how I got my broth so clear without going through the rigamarole of clarifying it with a raft like a French consomme. Clean the pot and pour the strained broth into it and set it under low heat. Don't let it boil! Add salt to taste.
- While the broth is simmering, made the pasta dough. Pour the flour into a large bowl and make a well inside. Put the eggs and yolks into the well and mix to make a dough. Knead for at least 5 minutes and up to 10 minutes. Wrap in plastic wrap and let the dough rest for 1 hour. BUT... if you have a vacuum sealer, you can seal the dough in a vac-bag and it will hydrate instantly, no need to rest. I do this because making the tortellini is time-consuming.
- Make the filling. Mix the chicken, lemon zest, cheese and nutmeg in a bowl. Taste it. It might not need more salt because the cheese is salty. Add salt if you need to, then put everything in a food processor with the egg. Pulse until you have a paste. Remember this filling is going into little tortellini, so it needs to be fairly smooth.
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