Tortellini in Capon and Parmesan Broth

Tortellini in Capon and Parmesan Broth - Recipe Finder

Tortellini in Capon and Parmesan Broth

Info

Course:
Appetizer
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Moderate

Photo by:

Around the World in 80 Plates, Season 1, Episode 6, The Takeover

Team: Red

Ingredients

Broth:

2 chickens, butchered
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1 yellow onion, roughly chopped
1 teaspoon black peppercorns
1 bay leaf
1 sprig thyme
1 gallon cold water
8 ounces Parmesan rind
8 ounces prosciutto rind
Salt, to taste

Pasta Dough:

6 large duck eggs
1 teaspoon extra virgin olive oil
1 tablespoon salt
5 cups all purpose flour

Tortellini Filling:

4 ounces mortadella (without nuts or olives)
4 ounces prosciutto, rind removed
1/2 yellow onion, diced small
1 ounce butter
3 ounces heavy cream

Directions

Broth

1. In a 400 degree Fahrenheit oven, place chicken and vegetables on baking sheet and roast until golden brown.

2. Remove and place in stock pot, combine with peppercorns, bay leaf, thyme, Parmesan and prosciutto rinds, cover with water, bring to a boil and reduce to a simmer. Reduce by half.

3. Strain through fine mesh sieve and season with salt.

Pasta Dough

1. In a mixing bowl, whisk together eggs and 2 1/2 cups flour, extra virgin olive oil and salt.

2. On a work surface, make a well with the rest of the flour, pour egg mixture into the center and gradually work into flour until dough forms. Knead for 10 minutes, or until dough bounces back when pushed.

3. Let stand for at least 30 minutes before rolling thin for tortellini.

Tortellini Filling

1. In a sauté pan, combine butter and onions. Cook over low heat, until onions caramelize (about 25-30 minutes).

2. Remove from heat and place into food processor with mortadella and prosciutto. Turn on slowly and drizzle in heavy cream.

3. Use for filling tortellini.