Skip to main content
Massimo Bottura Tortellini in Brodo
Italian

Massimo Bottura Tortellini in Brodo

Massimo Bottura's homage to the Modenese tradition: tiny hand-folded egg-pasta tortellini stuffed with pork, veal, ham, mortadella-style sausage and Parmigiano, served in a clear capon broth. The soul food of Emilia-Romagna done with three-Michelin-star precision.

180 min
Total time
10
Servings
120 min
Prep
60 min
Cook
advanceddinnerhigh-protein
Source: Massimo Bottura (Osteria Francescana)

Ingredients

10 servings
  • 500 g 00 flour, for the pasta
  • 5 eggs, for the pasta
  • 300 g Parmigiano Reggiano (24-month), grated, for the filling
  • 200 g Modena ham (prosciutto), diced
  • 200 g ground pork
  • 200 g ground veal
  • 50 g pork sausage, pre-cooked
  • 50 g bone marrow
  • 30 ml extra-virgin olive oil, for searing
  • 1 litre capon or chicken broth, clear, for serving
  • 1 pinch nutmeg, freshly grated
  • to taste salt

Make it your way

Instructions

Plan my prep
  1. Step 1.Mound the flour on a board, make a well, add the eggs and mix, then knead vigorously for 15 minutes until smooth and homogeneous; wrap and rest 30 minutes.
  2. Step 2.For the filling, sear the ground pork and veal in the olive oil until just cooked, add the pre-cooked sausage, then cool.
  3. Step 3.Add the diced ham and bone marrow, then pass the mixture through a meat grinder twice for a fine, even texture.
  4. Step 4.Work in the grated Parmigiano and a pinch of nutmeg and salt until the filling is firm and cohesive; chill it well.
  5. Step 5.Roll the rested dough out as thin as possible and cut it into 3.5 cm (1 1/4 inch) squares.
  6. Step 6.Place a small (about 1 teaspoon) ball of filling in the centre of each square and fold it diagonally into a triangle, sealing the edges.
  7. Step 7.Wrap the long edge of the triangle around your fingertip and pinch the two points together to form the classic tortellino navel shape.
  8. Step 8.Bring the capon broth to a gentle simmer and season lightly with salt.
  9. Step 9.Drop the tortellini into the simmering broth and cook for about 5 minutes until they float and the pasta is tender.
  10. Step 10.Ladle the tortellini into warm bowls with plenty of the hot clear broth and serve immediately.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.