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Tortellini in Brodo
Bologna's Christmas dish — hand-folded tortellini filled with pork, mortadella and parmesan in clear capon broth.
Ingredients
Instructions
Make pasta dough with flour and eggs, knead 10 minutes, rest 30 minutes.
Cook pork mince in butter until done, cool completely.
Mix cooled pork with mortadella, parmesan, nutmeg and egg yolk.
Roll pasta very thin, cut 4cm squares.
Place tiny amount of filling in centre, fold into triangle, wrap around finger.
Bring broth to simmer, cook tortellini 3-4 minutes until they float.
Serve in deep bowls of broth with extra parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
