Tortellini in Brodo

Difficulty Level: Difficult

Total Time: 2 hours

Serving Size: 4-6 servings

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Traditional tortellini filled with pork loin, mortadella, prosciutto, Parmigiano Reggiano, egg yolk and nutmeg served in a chicken and beef brodo. Cozy, comforting and perfect for cold weather!

Ingredients:

Pasta Dough:

• 1 cup '00' flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

Filling:

• 2 tbsp. extra virgin olive oil

• 1/4 lb. pork loin

• 3-4 slices of mortadella

• 3-4 slices of Prosciutto di Parma

• 1/2 cup Parmigiano Reggiano, finely grated

• 2 egg yolks

• Pinch of nutmeg

• Salt & pepper to taste

Brodo:

• Brodo Hearth bone broth

Tip: If you have leftover tortellini, it can be frozen for 1-2 months in the freezer. You can also freeze the brodo.

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. Saute the pork loin in olive oil over medium heat until fully cooked. Add salt and pepper to taste.

3. Chop the pork loin and add it to a blender. Grind and then add the prosciutto and mortadella. Grind again and then add the Parmigiano, egg yolks and nutmeg and blend until a paste like texture is formed.

4. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 8).

5. Cut the pasta sheets into 1.5 inch squares. Place about 1 tsp. of the filling onto the squares and shape the tortellini. Fold into a triangle and seal. Then wrap corners around your finger to form the classic ring.

6. Bring the brodo to a boil then simmer and gently cook the tortellini for 2-3 minutes until soft.

7. Serve and top with grated Parmigiano if desired.

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