Method
Serves:
6-8
Prep Time: 6hrs Cooking Time: 15-20mins
14. Transfer the mixture to a bowl. Add the grated Parmigiano-Reggiano, remaining egg and nutmeg. 15. Mix thoroughly.
Make the broth 1.
In a large stockpot, combine the beef, beef shank bones, chicken, onion, carrot, celery and salt.
2.
Cover with 4.25 litres of cold water and bring to the boil over a high heat, skimming off any foam and fat that rise to the surface. Reduce to simmer and cook for 4½ hours. Strain the broth through a fine-mesh sieve and then through a sieve lined with muslin.
Roll and cut the pasta 16. Divide the dough into 3 pieces. Roll each piece into a thin sheet approximately 3 mm thick. 17. Cut the sheets into 4cm squares. 18. Keep everything covered with a tea towel while working to prevent them from drying out. Shape the tortellini 19. Place just under ½ teaspoon of filling in the centre of each square. 20. Fold each square diagonally to form a triangle, with one top point slightly further forward. Press out any trapped air, then press the edges firmly together to seal, use a drop of water if needed. 21. Fold the base of the triangle upwards and bring the two points at the longer side together to form a tight ring, then press firmly to seal. 22. Keep the tortellini covered with a tea towel until ready to cook. 23. To freeze: Arrange tortellini on a tray lined with parchment and freeze until Cook and serve 24. Bring the broth to a gentle boil. Avoid a vigorous, rolling boil. 25. Cook the tortellini in batches of 15-20 until they rise to the surface and are tender, approximately 3 minutes. Frozen tortellini may require an additional 1-2 minutes. 26. Using a slotted spoon, transfer the tortellini to a colander to drain briefly, then divide between serving bowls. Ladle the hot broth over the tortellini and serve immediately. solid. Transfer to airtight freezer bags and freeze for up to 3 months. Cook directly from frozen without defrosting.
3. 4.
5.
Allow to cool and skim any fat. Season with salt.
6.
The broth can be made in advance and refrigerated for up to 3 days or frozen for up to 1 month.
Tortellini in Brodo by La Locanda
Make the pasta dough 7.
On a clean work surface, mound the flour and make a well in the centre. Add 3 eggs, the olive oil and a pinch of salt. Using a fork, gently break up the egg and incorporate the flour from the inside edge of the well. Continue until the liquid is absorbed, then knead until the dough forms a ball.
8.
Ingredients
9. Knead for a further 8-10 minutes, until the dough is smooth and elastic. Wrap tightly in cling film and leave to rest at room temperature for 30 minutes. 10. While the dough rests, prepare the filling. Prepare the filling 11. In a large frying pan, melt the butter over a medium heat until it foams and then settles. Add the pork, onion, sage leaves, rosemary and a pinch of ground black pepper. 12. Increase the heat to medium-high and cook for 5 minutes, stirring frequently. Add the white wine and cook for a further 10 minutes. 13. Transfer the pork and any liquid to a food processor, discarding the onion and herbs. Add the prosciutto and mortadella and pulse until very finely chopped, not a paste.
For the broth • 2 kg beef brisket or chuck, cut into 2 pieces • 450 g beef shank bones • 1 whole chicken, approximately 1.8-2.3 kg, jointed into 6 pieces • 1 large white onion, peeled and quartered • 1 carrot, cut into 3 pieces
For the tortellini
• 500 g plain flour or Italian '00' flour • 4 large eggs • 15 ml extra-virgin olive oil • 30 g unsalted butter • 125 g pork loin or shoulder, cut into cubes • ½ small onion, thinly sliced • 2 fresh sage leaves • 1 sprig fresh rosemary • Freshly ground black pepper / Salt, to taste • 60 ml dry white wine • 100 g prosciutto, roughly diced • 100 g mortadella, roughly diced • 75 g freshly grated Parmigiano-Reggiano • ⅛ tsp freshly grated nutmeg
• 1 celery stick, cut into 3 pieces • 1 tbsp salt, plus extra to taste • 4.25 litres cold water
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