Tortellini in Broth

Instructions

1. 1

   To prepare the tortellini in broth, start with the filling, which needs a long rest. Cut the mortadella, ham, and loin into pieces, removing the toughest outer parts. Put everything through the meat grinder, using a medium die, and collect the minced meat in a bowl. Do not discard the minced meat; it will be used again. Add the grated cheese, salt, pepper, and egg to the ground meat. Also add a pinch of grated nutmeg. Mix all the ingredients together, kneading with your hands.

2. 2

   Pass it through the meat grinder again, this time using the finer die. Compact it again with your hands, then cover with plastic wrap and refrigerate for 12 hours. About 4 hours before, prepare the meat broth. Peel the onion and cut it in half. Insert 3 cloves into each half

3. 3

   Add the celery and carrots as well. When the onions are well browned, remove them with a fork and transfer them to the pot.

4. 4

   Add the water and a pinch of salt. Cook over medium heat. After boiling, it will take about 4 hours. In the meantime, prepare the egg pasta. Pour the flour onto a work surface and create a classic well shape. Pour the lightly beaten eggs into the well

5. 5

   Take the egg pasta and transfer it to a work surface. Flatten it with your hands, then roll it out with a rolling pin until you obtain a very thin sheet. Using a pastry wheel or a pasta-cutting machine, cut out squares. Place a small amount of filling in the center of each square.

6. 6

   Pick up one, fold it to form a triangle, and press lightly on the edges. Now, lower the two side edges, wrapping them around your finger. Seal by pinching the two edges of the pasta, and the first tortellino is ready. Do the same for all the others and gradually place them on a tray with a clean cloth.

7. 7

   When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Then taste the broth and adjust the salt if necessary.

8. 8

   Then filter it, dividing the broth into two pots. Bring one of the pots with the broth back to a boil and keep the other one warm. As soon as the broth begins to boil, immerse the tortellini. Wait a few minutes until they float, then using a skimmer, remove a portion of the tortellini

9. 9

   Quando il brodo sarà pronto estraete con una schiumarola la carne e le verdure. Trasferite in una ciotola. Assaggiate quindi il brodo ed eventualmente regolate di sale.

10. 10

    Poi filtratelo, dividendo il brodo in due pentole. Portate di nuovo una delle due pentole con il brodo a bollore e tenete in caldo l'altra. Non appena il brodo inizierà a bollire immergete i tortellini. Aspettate pochi minuti fino a che verranno a galla, poi utilizzando una schiumarola prelevate una porzione di tortellini

11. 11

    e trasferiteli in un piatto. Aggiungete il brodo caldo, prelevandolo dall'altra pentola, in questo modo risulterà più limpido. Fate lo stesso fino a terminare tutti i piatti e serviteli.