This is the ultimate Italian comfort food, traditionally served at Christmas. There are many variations of tortellini en brodo, for both the pasta filling and the broth it is served in. Most traditional recipes call for a mixed-meat tortellini in capon or beef broth. Delicious vegetarian tortellini en brodo can also be made with cheese-stuffed tortellini in vegetable broth.
Hand-making stuffed pasta is arduous work. Even in Italy, freshly-made tortellini is usually purchased at a pasta fresca (fresh pasta) establishment. Test out some varieties, and choose your favorite to serve in the broth. Fun food fact: according to Medieval rumor, the shape of tortellini portrays a woman’s naval!
Ingredients
Chicken Broth
Traditional brodo di cappone is made with a caponyoung rooster, which contains more fat than a regular chicken
Broth ingredients:
1caponcut in pieces
Meat bonesoptional
2carrotscut into large chunks
2celery stalkscut into large chunks (leaves intact)
1large onionquartered
2clovesgarlicpeeled
4quartswater
Salt and pepperto taste
Fresh meat tortellini
Parmigiano-reggiano cheesefor grating
Balsamic vinegarfor drizzling (optional)
Instructions
1 - Combine all broth ingredients in a large stock pot and set over medium-high heat. When the liquid comes to a boil, lower the light and allow to simmer, partially covered. Maintain simmer for duration of the cooking time, 1-2 hours. Periodically skim the broth. When done, remove meat, bones and vegetables and transfer to containers, then refrigerate. When the fat rises to the top and hardens, skim it off and discard.
2 - Cook tortellini according to directions. Do not overcook.
3 - Laden a serving of pasta into a bowl, and top with reheated broth.
4 - Grate cheese on top and drizzle with Balsamico, if desired.