Emilia-Romagna / Broth Pasta

Tortellini in Brodo

Tiny filled pasta served in clear meat broth, one of Emilia-Romagna's most ceremonial bowls.

240 minutes Hard Serves 6 tortellini

Method

Mince pork, prosciutto, and mortadella very finely.
Mix with Parmigiano, egg, nutmeg, salt, and pepper.
Cut tiny pasta squares.
Fill sparingly, fold into triangles, and wrap around a finger to form tortellini.
Bring broth to a gentle simmer.
Cook tortellini in broth and serve immediately.

Cook's note: The broth is half the dish. Use a clear, well-seasoned meat broth, not water.

Bologna and Modena both claim tortellini traditions. What matters on the plate is the relationship between delicate pasta and excellent broth.

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