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Tortellini in brodo is the great ceremonial dish of Emilia-Romagna, the gastronomic heartland of Italy, and specifically of Bologna and Modena where it is served on Christmas Day, New Year's Eve, and every other occasion worthy of celebration. Small, belly-button-shaped pasta parcels stuffed with a mixture of pork, prosciutto, Mortadella, Parmesan, and nutmeg are floated in a deeply golden, aromatic beef and chicken broth that must be made from scratch with real bones and vegetables - there is no shortcut here and no acceptable substitute. The broth is everything: its clarity and flavour determine the entire dish. The tortellini themselves are secondary players, providing texture and richness to support the broth's nobility. This is Italian cooking at its most classical, most demanding, and most rewarding.
Prep
20 min
Cook
180 min
Total
200 min
Servings
4 srv
Difficulty
Medium
Calories
380 kcal
For 4 serving(s)
Per serving
Make the broth: place the beef bones, carrot, celery, onion, and bay leaves in a large stockpot. Cover generously with cold water. Bring slowly to the boil, skimming off any foam as it rises.
Once simmering, reduce the heat to the lowest possible setting and cook, uncovered, for 3 hours. The broth should barely tremble.
Strain the broth through a fine sieve. Season with salt and return to a clean pot. The broth should be clear, golden, and deeply flavoured.
Bring the strained broth to a gentle boil. Add the fresh tortellini and cook for 3-4 minutes, until they float to the surface and are cooked through.
Ladle into warm, deep bowls, ensuring each bowl receives an equal share of tortellini and plenty of broth.
Serve with freshly grated Parmesan and a crack of black pepper at the table. The Parmesan is stirred into the hot broth, adding richness.
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