Tortellini in broth
The holiday season is just around the corner. And one dish that absolutely cannot be missing during the festivities is tortellini in broth, cooked according to Modena tradition.
You can choose tortellini filled with meat, with cured ham, or the classic Modena tortellini filled with Parmigiano Reggiano, for the quintessential festive Emilia dish. The broth can be meat, capon, or vegetable, depending on your preferences and those of your guests.
Great, we’re ready to get started!
HOW TO MAKE TORTELLINI IN BROTH
Ingredients for 4 people:
- 2.5 L of meat broth
- 2 packages of Modena tortellini – Pasta Fresca Rossi
- Grated Parmigiano Reggiano, to taste
Ingredients for the meat broth:
- 1 chicken leg
- 1 piece of beef chuck
- 1 beef brisket tip
- 2 bones for broth
- 1 onion
- 1 celery stalk
- 1 carrot
- Coarse salt
Preparation
- First, prepare the meat broth following our dedicated recipe.
- When the broth is ready, all you have to do is bring it to a boil and cook our tortellini according to the instructions on the package.
- Serve them while they are still nice and hot, providing your guests with grated Parmigiano Reggiano, or even better, whole for grating at the moment: this way, everyone can add as much as they like!