Tortellini in Brodo
“Delicate tortellini float in a golden broth, each bite revealing the luxurious blend of meats and the nutty essence of Parmigiano-Reggiano.”
Egg
wheat flour
Pork Loin
Mortadella
Prosciutto
Parmigiano-ReggianoWhere it comes from
Hailing from the city of Modena in Emilia-Romagna, tortellini are said to be inspired by Venus's navel, crafted with the precision and passion that define this fertile region.
On the Palate
What goes into it
Grains & Staples
Dairy & Fats
How it's made
- 1
Create a savory filling by finely grinding pork loin, mortadella, prosciutto, and Parmigiano-Reggiano, seasoning with nutmeg.
- 2
Roll out egg and wheat flour dough into thin sheets, cutting small squares for wrapping.
- 3
Place a small amount of filling onto each square, folding and shaping into tortellini.
- 4
Simmer a capon broth with carrot, celery, and onion for depth of flavor.
- 5
Cook the tortellini in the broth, serving them up in deep bowls for comforting warmth.
