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Recipes - Tortellini in Brodo

Recipe Name

Tortellini in Brodo

Submitted by

venupatri

Recipe Description

Italian

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1	medium (2-1/2\" dia)	Onion, chunks
1	medium	Carrots - cut in chunks
1	stalk, large (11\"-12\" long)	celery, roughly chopped
1	clove	garlic smashed
1	tablespoon	extra virgin olive oil
6	cup (8 fl oz)	water
1	pound, raw	chicken
8	ounces	shoulder
2	ounce	Pancetta
2	ounce	mortadella
3	medium	Mushrooms
1	small	onion, cut into thin wedges
1	stalk, large (11\"-12\" long)	celery, chopped
1	small (5-1/2\" long)	Carrots sliced
1 1/2	tablespoon	tomato paste
1	tablespoon	Rosemary, fresh
1	cup (8 fl oz)	water
1	tablespoon	extra virgin olive oil
1	medium	egg, beaten
1/2	cup	grated parmesan
1/2	teaspoon	nutmeg
2/3	teaspoon	salt
2/3	teaspoon	black pepper

Steps

Sequence	Step

1	Brodo: Add the olive oil to a big pot over medium-high heat. Sautee the onion, carrot, and celery until the onion is translucent. Add the water and bring the pot to a gentle boil. Add the chicken and cook until the meat begins to fall off the bone. Strain all of the ingredients over a big bowl to collect the broth. Over medium-high heat return the broth to the low boil. Filling Heat the oven to 425 degrees F.Add the pork, mortadella, pancetta, all the vegetables, and rosemary in a shallow baking pan. Add the tomato paste and mix to coat everything well. Add the water to the pan.Roast in the oven until everything is knife tender and browned. When the roasted pork and vegetables have cooled put everything in a food processor bowl and pulse until everything is minced well.Put the mixture in a bowl, add the egg, nutmeg and parmigiano and mix well.

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