Tortellini in “good” broth

Type of recipe: First courses

Preparation method:

For the broth: Put the chicken, beef, beef bones, celery, carrot, onion and a whole tomato in a large pan. Add enough cold water to abundantly cover the meat and some salt. Simmer for 3-4 hours.

For the filling: Finely mince the veal, pork, mortadella and Parma ham. Add the grated Parmesan cheese and nutmeg and mix together well. For the pasta: Make a fountain with the flour and put the eggs in the centre. Knead together well and leave to rest for about ½ hour. Roll out the pasta with a rolling pin until fairly thin. Cut into squares measuring about 2 cm each and place some filling on each one. Close the squares to form triangles, join the tips at the base to form the traditional tortellino shape. Cook the pasta parcels in plenty of boiling broth.

Preparation method:

For the broth: Put the chicken, beef, beef bones, celery, carrot, onion and a whole tomato in a large pan. Add enough cold water to abundantly cover the meat and some salt. Simmer for 3-4 hours.

For the filling: Finely mince the veal, pork, mortadella and Parma ham. Add the grated Parmesan cheese and nutmeg and mix together well. For the pasta: Make a fountain with the flour and put the eggs in the centre. Knead together well and leave to rest for about ½ hour. Roll out the pasta with a rolling pin until fairly thin. Cut into squares measuring about 2 cm each and place some filling on each one. Close the squares to form triangles, join the tips at the base to form the traditional tortellino shape. Cook the pasta parcels in plenty of boiling broth.