Tortellini in Capon Broth are a classic first course found on the tables of important meals. The Emilian tradition wants them beautiful and small, resembling a belly button. As for the filling, as always, there are some differences between regions and families. This recipe, given my Emilian origins, includes ingredients that are more or less classic for everyone. Another typical Emilian first course is Cappelletti in broth also made with capon.
Other Emilian recipes
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All Seasons
- Energy 671.66 (Kcal)
- Carbohydrates 38.29 (g) of which sugars 1.85 (g)
- Proteins 46.47 (g)
- Fat 37.11 (g) of which saturated 14.05 (g)of which unsaturated 20.33 (g)
- Fibers 1.78 (g)
- Sodium 1,970.86 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz pork meat
- 1 tbsp butter
- 3.5 oz Parma prosciutto DOP
- 3.5 oz Bologna mortadella
- 1 egg (medium)
- 3.5 oz parmigiano Reggiano DOP (grated)
- 1.5 tsp fine salt
- 0.04 oz nutmeg (powder)
- 1.3 lbs capon (leg)
- 2.5 oz carrot
- 1.8 oz celery
- 1 clove garlic
- 1 golden onion
- 2 tsp coarse salt
- 2.5 l water
- 1 tomato (ripe)
- 2 leaves bay
- 10.5 oz flour 00
- 3 eggs (medium)
- 0.04 oz fine salt
- 0.07 oz extra virgin olive oil
Tools
- Pasta Machine Imperia
- Meat Grinder
- Skillet
- Bowl
- Food Scale
- Pastry Board
- Pressure Cooker
Steps
Cut the pork into pieces, place it in a skillet and brown it in butter. Grind the mortadella and the prosciutto using a meat grinder.
Grind the meat as well and add a little of its juice. Pass everything through the grinder two more times so that the filling is finer.
Pour the mixture into a bowl, add the egg, nutmeg, grated Parmigiano, and salt. Knead well with your hands until you get a firm dough. I recommend preparing the filling the night before to let it dry well.
To prepare the broth, you can do it in a traditional pot or in a Pressure Cooker as I do. In cold water put carrot, celery, onion, tomato, garlic, and bay leaves. Add the capon piece, salt, and close the lid. From the moment it whistles, let it cook for 60 minutes. Turn off and before opening, wait for all the steam to escape.
Pour the sifted flour onto the pastry board. Make a well and add eggs, oil, and salt. Start beating with a fork and once the eggs are gathered, continue with a scraper.
Continue kneading with your hands and once you have formed a nice dough ball, divide it into 3 parts and let it rest for 30 minutes wrapped in a towel.
Take one dough ball at a time and roll it with the pasta machine starting from the 1st notch up to the penultimate.
From the dough strip, cut out pasta squares of 1.18×1.18 inches. Place a small ball of filling the size of a hazelnut in the center. Fold into a triangle, pressing the edges well and folding the tip.
Turn the other two points as well, wrapping them around the tip of the finger and sealing them. Place them on the pastry board and let them dry. In a pot, bring the filtered broth to a boil and cook the tortellini. After 8-10 minutes they will be cooked. Adjust salt if necessary. Serve the Tortellini in Capon Broth and add plenty of grated Parmigiano Reggiano if you like.
