Tortellini in Brodo

Name: Tortellini in Brodo
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups flour; 3 eggs; 150g pork loin, cooked and minced; 100g prosciutto, minced; 100g parmesan, grated; 1.5 liters good chicken or beef broth; Pinch of nutmeg

Tortellini in Brodo/tor-teh-LEE-nee een BROH-doh/

Also known as: Tortellini Soup, Tortellini in Broth

About this dish

Small ring-shaped stuffed pasta, typically filled with meat, served in a clear broth.

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Ingredients

🌾2 cups flour

🥚3 eggs

🥩150g pork loin, cooked and minced

🍖100g prosciutto, minced

🧀100g parmesan, grated

🍲1.5 liters good chicken or beef broth

🌰Pinch of nutmeg

Method

Serves 4

Make a pasta dough from flour and eggs, knead until smooth, then rest wrapped for 30 minutes.

Mix the pork, prosciutto, parmesan, and nutmeg into a fine filling.

Roll the dough thin and cut into small squares.

Place a small amount of filling in each square, fold into a triangle, then wrap around a finger and pinch the ends together to form the ring shape.

Simmer the tortellini in the hot broth for 3-4 minutes until they float, then serve immediately in the broth.

✓ What Makes it Authentic

Tortellini in brodo is a specialty of Emilia-Romagna, particularly Bologna and Modena, and is a traditional dish for festive winter meals such as Christmas.

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