Tortellini in broth
Tortellini in broth is a real delicacy, a restorative dish and a concentrate of goodness made of passion and tradition. It always starts from the filling of tortellini, classic with pork, eggs and lots of Parmesan ... we move on to the pastry, so thin that looking through "you see the sanctuary of San Luca", as they say in Bologna! The extraordinary hand closure of fresh pasta, a simple, repeated gesture, a little magic that takes place before dipping the tortellini in chicken and beef broth. There are also those who make the broth only of beef ... it will always have an incredible and unmistakable flavor, the first dish in broth perfect during the Christmas holidays.
FOR THE BROTH
Beef 1,5 KgHen (old) ½White onions 1Carrots 1Celery 2 coastsCold water 4 lCloves to tasteSalt to taste
When the broth is ready, remove the meat and vegetables with a slotted spoon. Transfer to a bowl. Then taste the broth and adjust salt if necessary. Then strain it, dividing the broth into two pots. Bring one of the two pots with the broth back to a boil and keep the other warm. As soon as the broth starts to boil, dip the tortellini in. Wait a few minutes until they come to the surface, then using a skimmer take a portion of tortellini and transfer them to a plate. Add the hot broth, taking it from the other pot, in this way it will be clearer. Do the same until you finish all the dishes and serve them.
PRESERVATIONThe fresh tortellini, freshly made, can be frozen, well separated from each other for 30 minutes and then collected together in a bag to freeze. If you do not want to freeze them, let them dry well and store them for a day in the refrigerator.
ADVICEThe broth is divided into two pots, so that a part remains clearer and can be added to serving dishes.
Tortellini in broth is a real delicacy, a restorative dish and a concentrate of goodness made of passion and tradition. It always starts from the filling of tortellini, classic with pork, eggs and lots of Parmesan ... we move on to the pastry, so thin that looking through "you see the sanctuary of San Luca", as they say in Bologna! The extraordinary hand closure of fresh pasta, a simple, repeated gesture, a little magic that takes place before dipping the tortellini in chicken and beef broth. There are also those who make the broth only of beef ... it will always have an incredible and unmistakable flavor, the first dish in broth perfect during the Christmas holidays.
FOR THE BROTH
Beef 1,5 Kg
Hen (old) ½
White onions 1
Carrots 1
Celery 2 coasts
Cold water 4 l
Cloves to taste
Salt to taste
When the broth is ready, remove the meat and vegetables with a slotted spoon. Transfer to a bowl. Then taste the broth and adjust salt if necessary. Then strain it, dividing the broth into two pots. Bring one of the two pots with the broth back to a boil and keep the other warm. As soon as the broth starts to boil, dip the tortellini in. Wait a few minutes until they come to the surface, then using a skimmer take a portion of tortellini and transfer them to a plate. Add the hot broth, taking it from the other pot, in this way it will be clearer. Do the same until you finish all the dishes and serve them.
PRESERVATION
The fresh tortellini, freshly made, can be frozen, well separated from each other for 30 minutes and then collected together in a bag to freeze. If you do not want to freeze them, let them dry well and store them for a day in the refrigerator.
ADVICE
The broth is divided into two pots, so that a part remains clearer and can be added to serving dishes.
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