Tortellini in capon broth

Type of recipe: First courses

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Preparation method:

For the broth: fill a large pan with about 6 litres of cold water, add all the ingredients and bring to the boil slowly. Simmer slowly for about 3 hours.

For the filling: brown all the meat well in a drop of extra-virgin olive oil. Cool and then mince with the ham and mortadella. Combine the mixture with the cheese, egg, grated nutmeg, salt and pepper.

For the pasta: place the flour on a pastry board and form a well in the centre. Break the eggs into the well and knead to form a smooth dough. Roll out the pasta until fairly thin and cut into 3cm squares. Place a little filling in the centre of each square. Close each pasta square to form a triangle and press down the edges. Take two tips of the triangle and join them up, wrapping the parcels around a finger to form the typical shape. Cook in the hot broth and serve.

Preparation method:

For the broth: fill a large pan with about 6 litres of cold water, add all the ingredients and bring to the boil slowly. Simmer slowly for about 3 hours.

For the filling: brown all the meat well in a drop of extra-virgin olive oil. Cool and then mince with the ham and mortadella. Combine the mixture with the cheese, egg, grated nutmeg, salt and pepper.

For the pasta: place the flour on a pastry board and form a well in the centre. Break the eggs into the well and knead to form a smooth dough. Roll out the pasta until fairly thin and cut into 3cm squares. Place a little filling in the centre of each square. Close each pasta square to form a triangle and press down the edges. Take two tips of the triangle and join them up, wrapping the parcels around a finger to form the typical shape. Cook in the hot broth and serve.