Tortellini in Capon and Parmesan Broth - Recipe Finder
Tortellini in Capon and Parmesan BrothPhoto by:
Around the World in 80 Plates, Season 1, Episode 6, The Takeover
- 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
- 6 large duck eggs
- 1 teaspoon extra virgin olive oil
- 1 tablespoon salt
- 5 cups all purpose flour
- 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
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.
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.
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.