Tortellini in brodo

Tortellini in brodo
  • Serves icon Serves 6
  • Time icon Hands-on time 1 hour 20 min, plus 30 min resting

A Piedmontese classic, this dish from chef Chris Leach at Italian restaurant Manteca in London might look simple but is a labour of love. Tiny handmade tortellini are made using meat from a bollito misto (Italian mixed boiled meats), then served in the rich stock the meat was simmered in, ensuring nothing goes to waste.

Don’t want to make the bollito misto? You can make the filling from finely chopped cooked meat and parmesan as shown here, or try other fillings like ricotta, nutmeg and sage.

 

Nutrition: Per serving

Calories
411kcals
Fat
19g (7.9g saturated)
Protein
34g
Carbohydrates
27g (4.2g sugars)
Fibre
0g
Salt
1.7g
Calories
411kcals
Fat
19g (7.9g saturated)
Protein
34g
Carbohydrates
27g (4.2g sugars)
Fibre
0g
Salt
1.7g

Ingredients

  • 375g reserved cooked meat from bollito misto (or, see Know-how)
  • 75g parmesan, finely grated
  • 3 medium free-range eggs, beaten, plus a little extra (optional)
  • 150g ‘00’ pasta flour, plus extra to dust
  • Semolina to dust
  • About 1.5 litres reserved stock from bollito misto (or 1.5 litres good quality chicken stock, ideally homemade)

Specialist kit

  • Pasta machine

Method

  1. Very finely chop the reserved meat – you can do this in a food processor but work gently in pulses as you don’t want a purée. Mix with the parmesan in a bowl to bind it all together. If it feels very stiff, dry or crumbly, you can add a little beaten egg. Cover and keep in the fridge.
  2. Tip the flour onto a clean work surface and make a well in the middle. Add the eggs, then slowly incorporate them into the flour with a wooden spoon until a dough forms and there are no patches of dry flour left. Either knead the mixture by hand or in the bowl of a stand mixer with a dough hook for 10 minutes until smooth and soft. Cover and leave in the fridge to rest for 30 minutes.
  3. Roll the pasta dough through a pasta machine, starting at the widest setting and gradually work through the all settings one by one until you reach the thinnest. You’ll need quite a large work surface for this, but if space is tight, you can divide the dough into batches. Keep everything dusted with flour to ensure the pasta dough doesn’t stick. Cut the sheets into 3cm squares – you should get around 100-125 in total.
  4. Put a small amount – roughly ¼ tsp – of filling in the centre of each square, then fold diagonally from one corner to another to seal in the filling, ensuring there are no air bubbles. If it helps, use a little water to help the pasta stick. Bring the two longest corners to each other, around the enclosed filling (the third corner should flip up) and pinch together to create the tortellini. Put the completed tortellini on a tray dusted with semolina. Repeat until all the tortellini are made, then set aside, loosely covered with a damp tea towel (or see Make Ahead).
  5. When ready to serve, bring a large pan of heavily salted water to the boil and bring the stock to a gentle simmer. Add the tortellini to the boiling water and cook for 2-3 minutes, then drain with a slotted spoon and divide among bowls (16-20 pieces per bowl, depending on how many you made). Cover with the warm stock and serve immediately.

delicious. tips

  1. Making 100 tortellini sounds like a mission, but it’s quicker than you think – once you get into the rhythm you really pick up the pace. Of course, you can enlist helping hands, or if you find the small tortellini too fiddly, you can create larger 5cm squares and just have fewer tortellini per serving.

  2. You can make the tortellini the day before and keep them on the tray of semolina in the fridge. On the day itself it’s just a case of boiling them for a few minutes and warming up the stock – easy.

  3. Want to make this dish without the bollito misto? You’ll need around 450g of spoonable filling for the amount of pasta. You can make it out of finely chopped cooked meat and parmesan as shown here, or try other fillings like ricotta, nutmeg and sage.

Recipe By

Chris Leach

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