TABELIAAUTHENTIC RECIPE
Tortellini in Brodo di CapponeTortellini in Capon Broth
A dish at the heart of Emilia, whose origin is disputed by Bologna and Modena. Small pasta rings filled with pork loin, prosciutto, mortadella and Parmigiano are served in golden capon broth. A Christmas tradition.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (6 servings)
- Type 00 cake flourFor the pasta dough.400 g
- Eggs4 pieces
- Pork loinFor the filling. Sauté in butter beforehand.100 g
- Prosciutto di ParmaFor the filling.80 g
- Mortadella di BolognaFor the filling.80 g
- Parmigiano Reggiano aged at least 24 monthsFor the filling.80 g
- Whole caponFor the broth.1 bird (about 2 kg)
- NutmegFor the filling.1 pinch
Method
Make the broth
- 1 Place the capon in cold water, add onion, carrot, celery and salt, and simmer over low heat for 3 hours.
- 2 Skim carefully.
- 3 Strain.
Ready when
The broth should be golden and clear after straining.
Caution
Skim thoroughly; clear, golden broth is the sign of success.
Make the filling
- 1 Finely process 100 g pork loin previously sautéed in butter, 80 g prosciutto and 80 g mortadella in a food processor.
- 2 Add 80 g Parmigiano and a pinch of nutmeg and mix well.
- 3 Rest in the refrigerator for 30 minutes.
Ready when
The filling should be evenly mixed and rested in the refrigerator.
Caution
Always sauté the pork loin in butter before using; do not use raw meat.
Rest the pasta dough
- 1 Make pasta dough with 400 g flour and 4 eggs.
- 2 Wrap in cling film and rest for 30 minutes.
Ready when
The dough should be smooth and uniform and have rested for 30 minutes.
Shape the tortellini
- 1 Roll the pasta very thinly, no more than 1 mm thick, and cut into 3 cm squares.
- 2 Place a rice-grain-sized portion of filling on each and fold into a triangle.
- 3 Join the 2 corners to form a ring, the tortellini shape.
Ready when
All the tortellini should be shaped into rings.
Caution
Roll the dough to 1 mm or less; thick dough will not open out during boiling.
Cook in the broth
- 1 Reheat the broth to a boil.
- 2 Add the tortellini and cook for 2–3 minutes.
Ready when
They are cooked a short time after rising to the surface.
Caution
Cook them in broth rather than water; this is the essence of the dish.
Serve with the broth
- 1 Serve in deep soup plates with plenty of broth.
Ready when
The tortellini should be attractively arranged in the golden broth.
Caution
Do not add cheese; it compromises the pure flavour of the broth.
About this dish
In Emilia-Romagna, preparations for Christmas broth begin in November. The golden soup made by simmering a capon, a chicken raised after castration, for hours is called brodo delle feste, or festive broth. Tiny tortellini folded by hand floating in that clear golden liquid are the image of Christmas in Emilia-Romagna.
Legend says the shape of tortellini comes from Venus’s navel. A cook captivated by her beauty while she stayed at an inn in Bologna is said to have reproduced the shape in pasta from memory. Its truth is unknown, but the legend reveals how the dish sees itself.
The filling consists of pork, prosciutto crudo, mortadella, Parmigiano and nutmeg. The ingredients are simple, but their proportions and preparation vary between Bologna’s households, each convinced that “ours is the real one.”
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