Tortellini in Broth
Don’t worry anymore about preparing fresh pasta or choosing the ingredient for a tasteful filling thanks to Doremilia fresh pasta! Concentrate instead on the broth which, carefully prepared, can enhance the taste of fresh tortellini.
2 stalks of celery
5 twigs of parsley
1 white onion
1 kg of capon
4 l of water
10 g of kitchen salt (1 teaspoon = approx. 10 g)
sh the carrots and chop their ends, wash the celery stalks and cut into 2-3 parts, then wash the twigs of parsley.
Peel the onion and chop its ends with a knife.
Clean the capon and rinse it well under running water.
Pour the water in a large pot and dissolve the salt.
Put the capon and the vegetables in the pot. Cover and put the pot over high heat and bring the water to boil. Reduce to a very slow simmer and cook half-covered for 2 and a half hours.
While cooking, every now and then check the pot, skim and mix. Use a fine mesh sieve for skimming, and remove the fat and residues surfacing.
After three hours, turn the heat off, remove the capon and the vegetables and strain the stock through a fine mesh sieve.
Set aside and cool to room temperature, put it into the fridge in the pot or in a closed container. Don’t forget to skim the fat forming on the surface once it has been taken from the fridge.
Pour the stock in a pot and bring to boil. When the broth boils, pour the Doremilia tortellini. Cook them for five minutes. Set aside and pour in the dishes immediately so that the broth does not cool and the tortellini do not overcook.
One of the stars of the Emilian tradition is ready to be tasted.