Tortellini in Brodo

A clear, amber meat broth exhaling notes of beef and poultry. The tortellini are supple, soaked in juices, and melt in the mouth.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 799
• Protein: 63 g
• Carbs: 58 g
• Fat: 28 g

Ingredients

• 500 g Tortellini ( fresh )
• 500 g Beef shank ( whole )
• 1 piece Chicken carcass (for stock) ( cleaned )
• 2 piece Carrot ( peeled )
• 1 piece Apium graveolens ( cut into chunks )
• 1 piece Onion ( studded with a clove )
• 1 piece Clove ( whole )
• 3 L Mineral water ( cold )
• 50 g Parmesan cheese ( freshly grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Start the broth

   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. Aromatize the garnish

   Add the carrots, celery, and the onion studded with the clove. Bring to a boil then immediately lower the heat.

3. Simmer and skim

   Let simmer for 3 hours uncovered. Regularly skim the grey foam from the surface to obtain a perfectly translucent broth.

4. Strain the liquid

   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. Cook the tortellini

   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.

Chef's tips

• 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.

Storage

Separate the pasta from the broth for storage. The broth keeps for 3 days in the fridge or freezes perfectly.