Tortellini in brodo
Tiny rings of fresh egg pasta around a filling of pork, mortadella, prosciutto and parmesan, served in a clear meat broth.
What makes it tortellini in brodo
- Fresh egg pasta rolled very thin and folded very small.
- A filling of pork loin, mortadella, prosciutto, parmesan and nutmeg.
- Served in a clear broth, traditionally of capon or beef.
Where it comes from
Bologna and Modena both claim them, and a well-known legend says an innkeeper, spying on Venus through a keyhole, shaped them after her navel. As with ragù, Bologna has lodged an official recipe for the filling with its chamber of commerce.
They're the dish of Christmas in Emilia, folded by hand by the hundred, and they belong in broth: served with cream, as they sometimes are elsewhere, they're thought of as another thing.
How it varies
- Tortelloni
- Larger, filled with ricotta and herbs, served with butter and sage.
- Cappelletti
- Romagna's cousins, shaped like little hats, often filled with cheese.
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Start your own tortellini in brodoNo one here has made tortellini in brodo yet. Start it as v1, and every version after is an experiment the next cook can learn from.
