Small tortellini in broth

Small tortellini in broth

Anolini in brodo

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4-5 tablespoons deglazed juices from a pork or beef roast
200g dried breadcrumbs
50g parmesan, grated, plus extra to sprinkle
2 egg yolks
salt
pepper
nutmeg, freshly grated
200g Egg pasta dough
1 litre very good beef stock, or a mixture of beef and chicken stock

Method

  1. Collect the deglazed juices (from the bottom of the dish in which you have roasted some pork or beef). Put the breadcrumbs into a bowl and mix in enough of the meat juices to moisten. Add the Parmesan, egg yolks, and salt, pepper and nutmeg to taste.
  2. Now make the tortellini. Roll out the pasta dough very thinly and cut out little circles. Place a teaspoonful of the filling to one side of each circle, then fold the opposite sides over to make half-moon shapes. Press the edges together to seal well, then curl the two ends round to meet, and pinch together. This isn’t difficult, but it is fiddly as the circles are very small. If you lose patience, then make little flat round ravioli.
  3. Bring the stock to the boil in a large pan. Add the tortellini and cook until al dente, about 3–4 minutes. Ladle the soup into warm bowls and sprinkle with Parmesan to serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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