Tortellini in Brodo
Ingredients
- 500 gTortellini (fresh)
- 500 gBeef shank (whole)
- 1 pcChicken carcass (for stock) (cleaned)
- 2 pcCarrot (peeled)
- 1 pcApium graveolens (cut into chunks)
- 1 pcOnion (studded with a clove)
- 1 pcClove (whole)
- 3 LMineral water (cold)
- 50 gParmesan cheese (freshly grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A clear, amber meat broth exhaling notes of beef and poultry. The tortellini are supple, soaked in juices, and melt in the mouth.
- 1
Place the beef shank and chicken carcass in a large pot. Cover with 3 liters of cold mineral water to extract all the juices.
- 2
Add the carrots, celery, and the onion studded with the clove. Bring to a boil then immediately lower the heat.
- 3
Let simmer for 3 hours uncovered. Regularly skim the grey foam from the surface to obtain a perfectly translucent broth.
- 4
Strain the broth through a fine sieve to keep only the liquid. It should be shiny and lightly coat the spoon. Season with salt and pepper.
- 5
Bring the strained broth back to a boil. Drop in the tortellini. As soon as they rise to the surface, they are ready to be served.
Frequently asked questions
How do you get this dish right?
- Never let it boil hard, the broth should just 'pearl' to stay crystal clear.
- Char the cut side of the onion in a dry pan before adding it for a deep golden color.
How long does this dish keep?
Separate the pasta from the broth for storage. The broth keeps for 3 days in the fridge or freezes perfectly.
