Tortellini in Brodo
Tortellini in Brodo, or broth, is one of Bologna's famous dishes. It is a labor of love to make homemade tortellini, but absolutely worth it. There is no comparison to store-bought, however if you don't have 3 days to make homemade they can be a substitute for a quick weekday meal.
Typically the broth is “brodo in terza”, a broth consisting of three meats; beef, capon and pork. To make this a weekday meal, chicken broth can be substituted, but it will lack some of the complexity.
Check out our tortellini recipe here! This recipe is based off the registered authentic recipe from the Confraternita del Tortellino (Brotherhood of the tortellini) that was registered with the Bologna Chamber of Commerce in 1974.
(adsbygoogle = window.adsbygoogle || []).push({});Homemade authentic tortellini filled with pork, prosciutto, mortadella, parmigiano-reggiano and nutmeg served in a homemade brodo in terza.
- 4 qt Water
- 1/4 lb Pork Loin
- 1/2 lb Beef bones
- 1 Whole chicken Carcass
- 2 Carrots
- 1 Onion
- 2 Stalks celery
- 2 Bay leaves
- 1 pinch Salt
- 1 pinch Pepper
- 2 lb Tortellini (One batch from link in description)
- Make the broth
In a large stockpot add all the ingredients. Bring to a simmer and cook for 4-6 hours.
Substitute chicken broth. - Simmer the tortellini
Bring the stock to a simmer over medium heat. Don't let it boil as this can break the tortellini. Simmer for 5 minutes for fresh or 10 for frozen. They will float when ready.