38 SAVEUR.COM
Adapted from
Trattoria Sostanza, a
Florentine institution,
this prosciutto-and-
cheese-stuffed pasta
is served in a simple
chicken broth.TORTELLINI
EN BRODO
(Tortellini in Broth)
Serves 4
Active: 1 hr. 25 min.
Total: 3 hr. 15 min.For the broth:
One 4½-lb. whole
chicken, skin removed
½ large yellow onion
¼ tsp. kosher salt
15 black peppercorns
3–4 Tbsp. tomato
sauce
For the tortellini:
2 cups all-purpose
flour
½ tsp. kosher salt
2 tsp. olive oil
2 large eggs
2 large egg yolks
1½ cups ricotta,
drained if watery
2 Tbsp. finely grated
Grana Padano or Par-
migiano cheese
Salt and freshly
ground black pepper
4 thin slices pro-
sciutto, torn into very
small pieces- Make the broth: In
a large pot, add the
chicken, onion, salt,
and peppercorns. Add
enough water just to
cover the chicken,
about 10 cups. Bring
to a boil, then reduce
to a low simmer. Cook,
skimming occasion-
ally, until the chicken
is cooked through and
the stock is flavor-
ful, 1½ hours. Remove
chicken and save for
another use. Strain
the broth through a
fine-mesh strainer and
reserve (you should
have about 8 cups).
Stock can be prepared
and chilled up to 3
days ahead. - Meanwhile, begin
the tortellini: In a large