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Wine with food: Tortellini in brodo in clear broth alongside a glass of Lambrusco di Sorbara.

Tortellini in brodo (hand-filled meat pasta in clear broth)

Tortellini in Brodo is the ultimate feel-good dish from Emilia-Romagna and a staple of festive menus. The tiny, hand-shaped pasta pockets are filled with a spicy mixture of pork, prosciutto, mortadella and parmesan and then served in a crystal-clear, strong meat broth. The simplicity of the presentation belies the complexity of the flavors, which can only be achieved through first-class ingredients and patience. Paired with a sparkling Lambrusco di Sorbara or an elegant Gavi, you will experience a pairing that perfectly reflects Italian joie de vivre and culinary tradition. A dish that warms body and soul in equal measure.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Course Erster Gang, Main course
Cuisine Italian
Servings 2 Servings
Calories 540 kcal

Cooking utensils

  • 1 Pasta rolling pin or pasta machine
  • 1 Large pot
  • 1 Sharp knife or pastry wheel
  • 1 Fine sieve

Ingredients
  

  • 200 g Durum wheat flour Tipo 00
  • 2 Eggs Size M
  • 50 g Pork loin finely chopped
  • 50 g Prosciutto di Parma finely chopped
  • 50 g Mortadella finely chopped
  • 60 g Parmigiano Reggiano Freshly grated
  • 1 Pinch of nutmeg
  • Salt and white pepper
  • 1 Liter strong beef or chicken stock homemade

Preparation
 

PREPARATION:

  • Sift the flour onto the work surface and form a well.
  • Pour the eggs into the well and knead into a smooth dough.
  • Wrap the dough in cling film and leave to rest for 30 minutes.
  • Briefly fry the pork loin in a little butter and leave to cool.
  • Finely chop or mince the roast meat, prosciutto and mortadella.
  • Mix the meat mixture with the Parmesan and nutmeg.
  • Season to taste with salt and pepper.

COOKING STEPS:

  • Roll out the pasta dough very thinly (almost transparent).
  • Cut the dough into squares of approx. 3x3 cm.
  • Place a small dab of filling in the center of each.
  • Fold the squares into a triangle and press the edges firmly.
  • Place the ends around the finger and pinch tightly.
  • Bring the meat stock to the boil in a large pan.
  • Reduce the heat so that the stock only simmers.
  • Carefully add the tortellini to the stock.
  • Cook for approx. 2 to 3 minutes until they float to the surface.

DIRECTIONS:

  • Ladle the tortellini directly into deep plates with the hot stock.
  • Do not use any additional cream or sauce.
  • If desired, grate a little Parmesan cheese over it at the table.
  • Serve immediately.

SUPPLEMENTS:

  • Fresh ciabatta
  • Small green salad
  • Extra bowl with Parmigiano Reggiano

Nutritional values per portion

Calories: 540kcalCarbohydrates: 48gProtein: 32gFat: 24g
Keyword Bologna, Brodo, Gefüllte Pasta, italian, Lambrusco, Meat broth, Parmesan cheese, Pasta, Tortellini, Wine with food
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