soups + salads
tortellini en brodo
This comforting dish of stuffed pasta in
a hearty broth is a tradition in northern
Italy. It’s often served as a first course,
followed by a pork or veal roast and
winter vegetables. Both the tortellini and
the broth can be made ahead. Serves 14;
yields about 6 quarts broth and about
200 tortelliniFor ThE BroTh
1 4-lb. chicken, cut into 6 pieces
2 lb. veal bones or veal shank
2 lb. beef stew meat or scraps
1 medium yellow onion, quartered
2 medium carrots, cut into large pieces
2 ribs celery, cut into large pieces
1 3-inch-square Parmigiano-
reggiano or Grana Padano rind
(optional)
Kosher saltFor ThE FillinG
1 oz. (2 Tbs.) unsalted butter
5 oz. boneless pork loin, trimmed
and cut into ½-inch cubes
(about 1 cup)
½ cup dry white wine
3 oz. sliced Prosciutto di Parma,
coarsely chopped (2/3 cup)
3 oz. sliced mortadella,
coarsely chopped (3/4 cup)
1 oz. freshly grated Parmigiano-reggiano
or Grana Padano (½ cup grated on the
small holes of a box grater)
½ tsp. freshly grated nutmeg
1 large egg, lightly beaten
Kosher saltFor ThE PASTA douGh
10 ½ oz. (2 1/3 cups) unbleached
all-purpose flour; more as needed
4 large eggsFor SErVinG
Freshly grated Parmigiano-reggiano
or Grana PadanoMAKE ThE BroTh
Wash the chicken, veal bones, beef, and
vegetables under cold running water. Put all
of the broth ingredients, except the salt, in
a 10-quart pot and add 61/2 quarts (26 cups)
cold water. Partially cover the pot and bring to
a simmer over medium heat. As soon as the
water begins to bubble, reduce the heat to
low and, with a fine-mesh skimmer or a large
spoon, skim off and discard any foam that has
risen to the surface. Partially cover the pot
and simmer gently until the broth is flavorful,
about 21/2 hours. Add 1 Tbs. salt during the last
few minutes of cooking.Remove the chicken and discard or save
the meat for another use. Using a slotted
spoon, discard the remaining solids from the
broth. Strain the broth through a fine strainer
into a large bowl. line the strainer with a clean,
thin dishtowel or cheesecloth and strain
the broth again into another large bowl. You
should have about 6 quarts of broth. Transfer
the broth to storage containers and refriger-
ate overnight. Remove the fat and reserve
the broth.MAKE ThE FillinG
Melt the butter in a 10-inch skillet over
medium heat. Add the pork and cook, stirring,
until lightly golden and cooked through, about
4 minutes. Increase the heat to high, pour in
the wine, and stir until it is almost evaporated,
3 to 5 minutes. let cool slightly.
Transfer the pork and its juices to a food
processor. Add the prosciutto and morta-
della and pulse until the mixture is very finely
chopped (but not puréed).
Transfer the filling to a medium bowl and
add the Parmigiano, nutmeg, egg, and 3/4 tsp.
salt. Mix well. (The filling should be moist andjust a little sticky.) Cover with plastic and
refrigerate.MAKE ThE PASTA douGh
On a large wooden board or other work sur-
face, shape the flour into a mound. Using your
fingers, make a round well in the center of the
flour. Carefully crack the eggs into the well,
making sure they don’t escape the walls of the
well. lightly beat the eggs with a fork. Begin to
incorporate flour into the eggs with the fork,
starting from the inner rim of the well, until
about half of the flour is incorporated and a
soft dough begins to form.
With a dough scraper, push all of the
remaining flour to one side of the board.
Scrape off and discard the bits and pieces
of dough attached to the board. Wash
and dry your hands. Begin adding some of
the flour you have pushed aside into the soft
dough, kneading it gently with the heels of
your hands as you incorporate the additional
flour and the dough becomes firmer. Keep
the board clean and dust it with flour as you
knead to prevent the dough from sticking.
After kneading for 8 to 10 minutes, the42 ReAl ITAlIAN 2017