Tortellini in Brodo is a traditional Italian dish that hails from the Emilia-Romagna region, particularly famous in Bologna. This dish consists of small, ring-shaped pasta filled with a mixture of meat, cheese, or other ingredients, served in a rich and clear broth, usually made from beef or capon. Tortellini in Brodo is often enjoyed as a comforting winter meal or as a first course during special occasions and holiday dinners. The combination of the delicate, savory filling of the tortellini with the warmth and depth of the broth makes this dish a beloved classic in Italian cuisine.

How to Make Tortellini in Brodo

Ingredients:

For the Tortellini Filling:

• 200g (7 oz) ground pork
• 100g (3.5 oz) prosciutto, finely chopped
• 100g (3.5 oz) mortadella, finely chopped
• 100g (3.5 oz) Parmesan cheese, grated
• 1 egg
• A pinch of nutmeg
• Salt and freshly ground black pepper, to taste

For the Pasta Dough:

• 200g (7 oz) all-purpose flour
• 2 large eggs

For the Broth:

• 1.5 liters (6 cups) beef or capon broth (homemade or high-quality store-bought)
• Salt, to taste

Instructions:

1. Prepare the Tortellini Filling:

   • In a large bowl, combine the ground pork, finely chopped prosciutto, mortadella, grated Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined. Set aside.

2. Make the Pasta Dough:

   • On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well and beat them lightly with a fork.
   • Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

3. Assemble the Tortellini:

   • Roll out the pasta dough on a floured surface until it is thin (about 1-2mm). Cut the dough into small squares (about 4-5 cm).
   • Place a small amount of filling (about a pea-sized amount) in the center of each square. Fold the square into a triangle, pressing the edges to seal. Then, wrap the triangle around your finger, pressing the tips together to form a ring shape.
   • Repeat the process until all the dough and filling are used.

4. Cook the Tortellini in Brodo:

   • Bring the beef or capon broth to a gentle boil in a large pot. Add salt to taste.
   • Carefully drop the tortellini into the boiling broth. Cook for about 3-4 minutes, or until the tortellini rise to the surface and are tender.

5. Serve:

   • Ladle the tortellini and broth into bowls. Serve hot, garnished with additional grated Parmesan cheese if desired.

Estimated Nutritional Content Per Serving (Based on 4 Servings):

Nutritional Information:

• Calories: ~350-400 kcal
• Protein: ~20g
• Carbohydrates: ~40g
• Fat: ~15g
• Fiber: ~2g

These values are estimates and can vary based on specific ingredients and portion sizes used. Tortellini in Brodo is a balanced dish with a good mix of protein from the meat filling, carbohydrates from the pasta, and a moderate amount of fat. The broth adds warmth and depth without adding significant calories, making this dish a nourishing and satisfying meal, especially in colder months.