Prize-winning Tortellini in Brodo

This is the prize-winning recipe by Lucia Antonelli of the Taverna del Cacciatore in Castiglione dei Pepoli (BO), winner of the 2014 Tortellini Challenge: Bologna vs. Modena. You can read about it here. 

For the filling – Makes about 2,5 kg Tortellini (can be frozen uncooked)

500 g pork fillet

250 g Mortadella

150g Parmesan cheese (24 month matured)

Salt, pepper

Freshly ground nutmeg

Cut the pork fillet into thick slices and fry lightly in a little butter. Then leave to cool.

Mince the pork fillet and the mortadella and mix together, add the 24 month matured Parmesan cheese, salt, pepper and freshly ground nutmeg.

For the Pasta Dough

10 eggs

1 kg flour

Make a well with the flour and mix in the eggs. Knead until the dough is smooth. Leave to rest for about half an hour at room temperatures.

Roll out the dough until it is thin and translucent (preferably with a rolling-pin) cut small squares, fill with a little Tortellini filling and make the classic Tortellini shape. Place on dish-cloth sprinkled with a little flour.

Broth

1 free-range chicken or preferably capon

0,5 kg braising steak

1 large celery stick

2 whole, peeled carrots

1 large onion with the peel still on, cut in half and left to roast briefly on the open side in a non-stick pan

1 twig of flat-leaf parsley

1 small Parmesan crust (if available)

Salt

Baking parchment

Water

Place all ingredients in a large saucepan, cover completely with water. A trick is to place some baking paper on the water, so when everything boils, the baking parchment captures all the impurities. This avoids you having to take off the scum and the broth remains lovely and clear.

Leave to simmer for approximately 8 hours. Add salt at the end.