Tradional Tortellini in Broth Soup Recipe

Components (serves 2):

for Broth preparation:

• One leg of a hen and 250gr. of beef muscle
• 1 onion
• 1 celery stalk
• 1 carrot

for Pasta preparation:

• 200 gr. all-purpose flour
• 2 entire eggs
• 2 Spoons of additional virgin olive oil
• 2 Pinches of salt

for Filling preparation:

• 100 gr. minced pork meat
• 40 gr. of mortadella
• 10 gr. of finely grated parmesan cheese
• 1 egg
• Just a few gratings of nutmeg, about 1/4 teaspoon
• Lemon zest to style
• Salt and black pepper to style

Instruments:

• A pasta machine
• Two massive pots
• A bowl
• A strainer
• A pasta cutter
• Plastic movie
• An enormous plain plate
• A plastic sac-à-poche
• Two soup plates

Preparation:

For the broth:

1. Begin by making the broth. This recipe assumes you roasted the hen or different recreation hen in some unspecified time in the future earlier. For those who haven’t, and you’re utilizing raw carcasses, you might want to roast them at 400°F till properly browned, which is able to take about an hour.
2. After getting roasted carcasses, hack or chop them into items with a cleaver or poultry shears and put them in a pot. Cowl the carcasses with about 1 inch of water resting above and produce to a mild simmer. Don’t let this water boil. Partially cowl the pot so some steam can escape, however the broth doesn’t cut back an excessive amount of.
3. Let the hen simmer very gently for at the least 2 hours, and for as much as 4 hours. Once you suppose you’re about 90 minutes away from being achieved, add all of the remaining broth elements apart from the salt. Simmer for 90 minutes, then pressure the broth.
4. To get most readability within the broth:

• a) don’t let the broth boil in any respect throughout the entire course of, and
• b) pressure it by a paper towel set right into a strainer by ladling the broth by, not dumping the contents of the pot into the strainer.

That is how I obtained my broth so clear with out going by the rigmarole of clarifying it with a raft like a French consomme. Clear the pot, pour the strained broth into it and set it underneath low warmth. Don’t let it boil! Add salt to style.

For the pasta dough:

Whereas the broth is simmering, make the pasta dough.

1. Pour the flour into a big bowl and make a effectively inside.
2. Put the eggs and yolks into the effectively and blend to make a dough.
3. Knead for at the least 5 minutes and as much as 10 minutes.
4.  Wrap in plastic wrap and let the dough relaxation for 1 hour. BUT… when you’ve got a vacuum sealer, you may seal the dough in a vac-bag and it’ll hydrate immediately, no must relaxation. I do that as a result of making the tortellini is time-consuming.

For the filling:

1. Make the filling. Put the mushrooms in a blender till creamy (may need to add some water).
2. Combine the hen, mushrooms, lemon zest, cheese and nutmeg in a bowl.
3. Style it. It may not want extra salt as a result of the cheese is salty.
4. Add salt if it is advisable, then put all the pieces in a meals processor with the egg. Pulse till you may have a paste.

Bear in mind this filling goes into a bit of tortellini, so it must be pretty easy.

Shaping the tortellini:

Now it’s time to make the tortellini.

1.  Get a great work floor prepared: I exploit an enormous maple board, however any giant, clear floor will work. Set a bit of bowl of water close to you, to color the sides of the tortellini together with your finger.
2. Get one thing to chop the tortellini: A ruler and a knife is nice, as you may be chopping squares of dough right here. I really use a sq. cookie cutter, which makes issues go a lot quicker.
3.  Stuff the tortellini filling right into a sturdy plastic bag and squeeze it right into a nook. Snip off the nook so you need to use the plastic bag like a flowery pastry piping bag.
4. Reduce your dough into about 8 items or so. Hold all of the dough you’re not utilizing wrapped in plastic.
5.  Roll the dough out to No. 7 or No. 8 in your pasta roller; on my Atlas No. 9 is the thinnest setting.
6. Reduce out the squares of pasta.

How giant?

Tortellini are speculated to be small, so about 1 1/2 inches in case you can. In case your fingers are too massive to handle these little tortellini, make them bigger.

• Pipe about 1/2 teaspoon within the heart of the sq., in regards to the dimension of a bean. You’ll determine how a lot is appropriate as you go.
• Fold the sq. over to make a triangle – you’ll want to color the sides with water after the primary couple of tortellini, because the dough dries shortly. Make certain there’s no air within the triangle.
• Now fold the triangle round your forefinger and pinch collectively the sides.
• Set every tortellino on a baking sheet you’ve dusted with both semolina flour or cornmeal. Hold at it till you’ve used all of the filling. This takes me about 2 hours, which is a good bit of time, however your broth must cook dinner anyway.

Ending touches, then able to serve!

1. To complete, boil the tortellini in a big pot of salty water — not the broth, because the starch from the pasta will cloud the broth.
2. When the tortellini floats as much as the floor, allow them to cook dinner for one more 30 seconds, then drop a bunch in everybody’s bowl.
3. Pour the new broth over the tortellini and garnish with one thing inexperienced, like parsley leaves.