Tortellini in brodo

Tiny, hand-folded tortellini, filled with pork, prosciutto and Parmigiano, float in a clear, golden capon broth. Nothing distracts — only the depth of the slowly drawn broth. Emilia's most honest feast.

Poultry Category

90 MIN Prep time

190 MIN Cook time

4 people Servings

Preparation

Draw the broth

Put the meat, vegetables and spices on with cold water, heat slowly and let it draw over the lowest heat for 3 hours. Skim regularly, then strain clear through a cloth.

Blend the filling

Briefly sear the pork loin, mince it finely with the prosciutto and mortadella, mix in the Parmigiano, egg and nutmeg and chill for 1 hour.

Dough & shaping

Knead the flour and eggs into a smooth dough, rest it for 30 minutes, roll it out wafer-thin, cut into squares, fill and fold into tortellini.

Cook & serve

Cook the tortellini in the simmering broth for 3 to 4 minutes and serve straight away in the hot broth with a little Parmigiano.

Why this wine?

The Louré accompanies the clear capon broth with substance and minerality; its broad body carries the delicate meat flavour of the filling without overpowering the fine broth.

Good to know

Tips & insights

Let the broth draw slowly without boiling and skim it regularly, so it turns clear.
Knead the pasta dough well and let it rest, then it can be rolled out paper-thin.
Seal the tortellini small and firmly, so the filling does not escape while cooking in the broth.
Cook the tortellini directly in the hot broth, only a few minutes, until they float to the top.
If time is short, the dish also succeeds with a strong homemade broth and fresh shop-bought tortellini.

Frequently Asked Questions

Which wine goes with Tortellini in brodo?

A full-bodied white with freshness and minerality that accompanies the clear capon broth and the hearty filling without covering the fine broth. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc that ages a long time in oval clay amphorae. Its broad body carries the delicate meat flavour.

How does the broth turn nicely clear?

Start the meat in cold water and let it draw only gently, never boiling hard. Skim regularly and filter the broth at the end through a fine cloth. If you want it especially clear, let it chill overnight and lift off the fat.

Can I prepare the tortellini in advance?

Yes. The filled tortellini keep for a few hours chilled on a floured cloth or can be frozen. Frozen, they go straight into the boiling broth and need only a little longer. This way the work is done ahead and you cook them fresh only when serving.

What can replace the filling?

The classic mix of pork loin, prosciutto, mortadella and Parmigiano gives the typical flavour. If one ingredient is missing, increase the share of the others. For a lighter filling, fine capon meat also works. Nutmeg and Parmigiano should be kept in any case.

The wine to pair