(Serves 4-6)
Brodo di Carne
1 rib celery, including leaves, cut into 3 pieces
1 medium carrot, peeled, cut into pieces
1 medium onion, peeled
3 chicken drumsticks
2 pieces beef shank with bones
6 beef bones with marrow
1 small piece Parmesan cheese rind
About 2 tablespoons salt
Put all ingredients, except salt, in stockpot.
Cover with 3-1/2 quarts of cold water.
Bring to a boil over high heat.
Skim foam and fat that rises to the surface.
Add salt, cover, and simmer for 2-1/2 hours.
Skim occasionally.
Taste and adjust salt.
Pour through a fine mesh strainer into a large container.
Cool to room temperature, cover and refrigerate overnight.
The next day, skim off any excess fat that has accumulated on the surface.
Tortellini Filling
5 ounces veal rib steak (or pork loin)
2 teaspoons olive oil
3 ounces sliced prosciutto, diced
4 ounces sliced mortadella, diced
1/2 cup grated fresh Parmesan
1 egg, lightly beaten
Freshly grated nutmeg
In a small skillet, sauté veal in olive oil until cooked through.
Set aside to cool. Cut into pieces.
Add veal, prosciutto, and mortadella to food processor.
Process until finely chopped but not pureed.
Add Parmesan, egg, and nutmeg.
Refrigerate overnight.
Three-Egg Pasta (makes about 1 pound)
2 cups flour
3 eggs
1/4 tsp salt
1 TB olive oil
1 TB water
To make tortellini:
Roll out dough with rolling pin.
Cut into 1-1/2 inch squares.
Add tiny ball of filling. (Figure 1)
To seal:
Brush around each square of dough with a little water.
Fold the dough in half, encasing the filling, to form a triangle.
Press edges together firmly to seal. (Figure 2)
Using your thumb, press the middle bottom edge of the triangle up toward the point. (Figure 3)
Take the two bottom ends and join them together, forming a circle. (Figure 4)
Place completed tortellini on a lightly floured surface as you continue to make the remainder. (Figure 5)
The tortellini can remain at room temperature for up to an hour before cooking them in the broth.
Otherwise, cover and refrigerate them until serving time.
To cook:
Bring the Brodo to a boil in a large saucepan.
Add the required number of tortellini and simmer about 8 minutes or until they rise to the surface.
Each diner should get between 12 and 18 tortellini depending upon how big you made them.
Recipe from Mangiabenepasta.com
