Easiest Way to Prepare Speedy Tortellini in brodo

Tortellini in brodo.

You can cook Tortellini in brodo using 25 ingredients and 31 steps. Here is how you achieve it.

Ingredients of Tortellini in brodo

1. Prepare of Broth.
2. You need 200 g of Beef brisket.
3. Prepare of Bones.
4. You need 2 of carrots.
5. Prepare 1 of onion.
6. Prepare 1 of celery.
7. Prepare Teaspoon of peppercorns.
8. It's 1 sprig of Thyme.
9. Prepare 1 of large tomatoe.
10. You need 1 sprig of Parsely.
11. Prepare of Couple bay leafs.
12. It's of Chicken wings or some such (optional).
13. It's of Filling.
14. You need 100 g of mince pork (loin).
15. Prepare 100 g of ham.
16. You need 100 g of mortadella (or just more ham).
17. You need 20 g of butter.
18. You need 1 of bay leaf.
19. Prepare leaf of Sage.
20. Prepare 1 of egg.
21. You need 100 g of parmesan.
22. It's Pinch of Nutmeg.
23. You need of Pasta.
24. Prepare 4 of eggs.
25. It's 400 g of plain (pasta) flour.

Tortellini in brodo instructions

1. First, the broth. Chop the veg into large chunks.
2. Add all ingredients to a large pot.
3. Add 6 litres of water. If pot isn't large enough then add more water as the rest evaporates.
4. Cover and cook for at least 8 hours, adding more water if necessary (no more than 24).
5. In the meantime, let's make the filling.
6. Add the sage, bay leafs and butter to a pan. Then medium heat..
7. When the butter starts bubbling, add the pork.
8. Let it cook for at least ten minutes.
9. Just after the pork starts turning golden brown, remove from the heat.
10. Remove the bay leaf and sage if not chopped.
11. Blend with chopped mortadella and ham.
12. Once mixture is smooth, add egg, salt, nutmeg, parmesan and mix.
13. Tightly cover with cling film and put in the fridge. The filling must be cool before adding it to the pasta.
14. Next, the pasta.
15. Knead the flour, eggs and salt into a smooth dough. This will take at least ten minutes.
16. Now we must work quickly lest the pasta dries. With a rolling pin roll some of the dough into a thin sheet. Wrap the rest of dough in cling film to prevent it drying out (important!).
17. Cut the sheet into 4cm squares.
18. Place a ball of filling (~2cm diameter) in the center of each square.
19. Fold one corner of the square to it's opposite to form a triangle.
20. Squeeze the edges to seal the filling inside.
21. Pull the corners together, keeping them in the same plane as defined by the triangle.
22. Squeeze the corners together and make pretty if needed.
23. Try not to form a bum.
24. Leave the pasta to dry in a non humid place. Once dry, store fridge if needed..
25. ⏩ Fast forward to the broth being ready ⏩.
26. Sieve the broth into a container and then chill in fridge overnight..
27. By now the fat should have risen to the top and solidified.
28. Remove the fat. Use it for something else or through it away..
29. Pour the broth into a saucepan and bring it to the boil. Add salt if needed..
30. Add some of the tortellini and cook for 8-10 minutes. Once they start floating they're nearly ready..
31. Serve the pasta in a bowl of broth. Enjoy!.