Saturday, April 20, 2013

Carmela Soprano's Tortellini in Brodo - Tortellini in Broth l Broth Recipe

Junior's Pasta Fagioli (Pasta and Beans) is a basic staple.
As are most of the recipes on his chapter.

Then there is Artie's chapter Mia Cucina in The Sopranos Family Cookbook.
Don't get me wrong.
The recipes are good.
They are just, well, not always regular people friendly.

Tortellini in Brodo - Tortellini in  Broth - is an example of this.
A great recipe from the sound of it.
It's just, well, not my style.
But it makes a nice read.


Hint:
The homemade tortellini can be refrigerated overnight.
For longer storage, freeze them on the baking sheets for 1 hour, until firm.
Then transfer them to plastic bags and store in the freezer up to 1 month.
Do not thaw before cooking.
If cooking from frozen, give a longer cooking time.

Most supermarkets sell tortellini in the meat department.
The clerk won't tell anybody of you pick up a package or two.

Artie prefers homemade broth.
Yeah, well, he has a staff.
The supermarket also has prepared broths.
Bon app├ętit!!


                        Tortellini in Brodo

Serves 8

For the Tortellini Filling

In a small skillet, over medium heat, melt
2 Tablespoons butter
Add
4 ounces boneless port loin, cut into 1 inch pieces
Cook, stirring occasionally, for 20 minutes.
Let the meat cool.

In a food processor or meat grinder, grind very fine
the cooked pork
4 ounces  prosciutto
4 ounces mortadella

In a bowl mix
the ground meats
1 Cup grated Parmesan
1 large egg
1/4 teaspoon ground nutmeg
Cover and refrigerate until ready to use.

For the Tortellini Pasta

In a food processor or bowl of a heavy duty mixer, place
4 large eggs
1 Tablespoon olive oil
Gradually add
2 1/2 Cups flour
Mix until the dough forms a ball.
Stop the machine and feel the dough.  It should be moist but not sticky.
Add more flour if needed.

Transfer the dough to a lightly floured surface.
Knead for 1 minute.  It should be firm and smooth.
Cover with a bowl and let rest 30 minutes.

Line 2 or 3 large baking sheets with lint-free towels.
Dust the towels with flour.

Divide the dough into 8 pieces.
While you're working with 1 piece, keep the remaining pieces covered.

With a rolling pin or pasta machine, roll out the dough as thin as possible.
Cut the dough into 2 inch squares.
Place 1/2 teaspoon of the filling on each square.
Working quickly so the dough doesn't dry out, fold the dough over the filling to form a triangle, and press the edges together to seal.
Then fold the two opposite points of the triangle together, to form a circle, and pinch the ends to seal.
Place the formed tortellini on the towel lined baking sheets.
Prepare the remaining dough and filling in the same way.

Refrigerate the tortellini until ready to cook. 

For the Broth

In a large pot combine
8 Cups beef broth
8 Cups chicken broth
Bring to a simmer.
Add the tortellini and cook, stirring occasionally, 3 to 5 minutes.
The pasta should be cooked through.
Serve with 
grated Parmesan cheese


Would I make Tortellini in Brodo again?
Sure.
Right after I make another little visit to the market's meat department.
And pick up a few containers of prepared broth.


One recipe down.  Twenty more to go.

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