Emilia-Romagna · No.46 / 103
Tortellini in broth
Tortellini in broth
Pork loin, mortadella, prosciutto, and Parmigiano are enclosed in thin egg pasta, cooked in beef-and-hen broth, and served with clear broth.
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Meet the dish
Emilian meat-filled tortellini served in clear meat broth
Tiny meat-filled pasta rings float in long-cooked clear broth. The hot soup carries the savory filling without masking it, unlike a tortellini dish coated in pan sauce.
Pasta shapes to use
- Thin egg pasta cut into small squares and closed around a finger
Key ingredients
- Pork loin
- Mortadella
- Prosciutto
- Parmigiano Reggiano
- Beef-and-hen broth
- Nutmeg
Follow the cooking scenes
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Step 1: Rest the filling for 12 hours
Grind pork loin, mortadella, and prosciutto through a medium plate. Mix with Parmigiano, egg, and nutmeg, grind through the fine plate, compact, and refrigerate for 12 hours.
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Step 2: Make four-hour broth
Add browned clove-studded onion, carrot, celery, beef, and hen to cold water. Simmer for about four hours from the boil, skimming regularly. Knead and rest the egg dough, then roll it very thin.
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Step 3: Shape and serve with clear broth
Fill each square, close into a triangle, and join the ends around a finger. Divide strained broth between two pots: cook tortellini in one, then plate with clear hot broth from the other.
What to watch for
- Use a medium grinder first, incorporate seasonings, then pass through a fine plate. The long chill firms the tiny portions.
- Separate cooking broth from serving broth so flour does not cloud the bowl. Adjust salt after accounting for cured meats and Parmigiano.
What sets it apart
The filled pasta is served in four-hour beef-and-hen broth rather than coated in cream or butter.