Ricette

Tortellini in capon broth

Prep.
4 hours
Cooking
at least 180 min.
Difficulty
Average
Type
Traditional

Ingredients

1 package of tortellini by Gastronomia Piccinini
1 pound (500 gr.) capon
10 ounces (300 gr.) beef brisket
1 carrot, 1 celery stalk, 1 onion, 1 garlic clove, some pepper
a little olive oil
4 quarts (4 lt.) of natural water

Products used

  1. Put a roughly chopped carrot, a celery stalk, an onion, a garlic clove and a little olive oil in a large, tall pan.
  2. Add capon and beef.
  3. Add water to cover everything, bring to the boil and let it simmer for at least 3 hours.
  4. When capon is tender the broth is ready.
  5. Cool the broth in the fridge for a couple of hours, get rid of the fat that has surfaced, strain through a fine colander.
  6. Taste and adjust salt, Bring to a boil, add tortellini and let them cook for 5/7 minutes.

Serve tortellini in brodo with a glass of Lambrusco di Modena.

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