Dinner · 120 min · italian

Tortellini in Brodo

Meat tortellini does the heavy lifting here, with capon or chicken broth rounding it out. An Italian dinner that takes 120 minutes, start to finish.

Ingredients

• 1 lb Meat tortellini
• 8 cups Capon or chicken broth
• 3/4 cup Parmigiano Reggiano
• 1 Carrot
• 1 Celery stalk
• 1/2 Yellow onion
• 1/4 tsp Nutmeg

Steps

1. Simmer the broth with the carrot, celery, and onion for 45 minutes, then strain it crystal clear. In Bologna the broth is judged as strictly as the pasta.
2. Bring the strained broth to a rolling boil and salt it well — the tortellini cook in the broth, and bland broth means bland pasta.
3. Slide in the tortellini and boil 4 to 5 minutes, until they float and puff.
4. Ladle into warm bowls with plenty of the steaming broth.
5. Dust each bowl with parmigiano and a whisper of nutmeg.
6. Serve immediately, steaming. This is celebration food — Christmas Eve in Emilia.

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