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Gallery Tortellini in Capon Broth Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 1/2 cups plus 2 tablespoons unbleached all-purpose flour 1/4 teaspoon salt, plus more for seasoning 2 tablespoons olive oil 3 large whole eggs plus 1 large egg yolk 4 ounces boneless veal cutlet Freshly ground pepper 2 ounces mortadella 1 slice prosciutto (about 1/2 ounce) 1 cup freshly grated Parmesan cheese 1/2 teaspoon freshly grated nutmeg 3 quarts capon broth
Gallery Tortellini in Capon Broth
Recipe Summary Servings: 12
Gallery
Tortellini in Capon Broth
Tortellini in Capon Broth
Tortellini in Capon Broth
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 1/2 cups plus 2 tablespoons unbleached all-purpose flour 1/4 teaspoon salt, plus more for seasoning 2 tablespoons olive oil 3 large whole eggs plus 1 large egg yolk 4 ounces boneless veal cutlet Freshly ground pepper 2 ounces mortadella 1 slice prosciutto (about 1/2 ounce) 1 cup freshly grated Parmesan cheese 1/2 teaspoon freshly grated nutmeg 3 quarts capon broth
Directions
In the bowl of a food processor, combine flour, 1/4 teaspoon salt, 1 tablespoon olive oil, 2 eggs, and 1 yolk. Pulse until mixture comes together and dough is slightly tacky (it should not stick to fingers when squeezed). Transfer to a clean surface; knead dough into a ball. Flatten into a disk, wrap in plastic, and chill for 1 hour.
Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Sprinkle veal with salt and pepper; cook until brown, 1 to 1 1/2 minutes per side. Transfer cooked veal, oil, and any brown bits from bottom of skillet to the bowl of a food processor. Add remaining egg, mortadella, prosciutto, Parmesan, and nutmeg; season with salt and pepper; process until finely ground. Transfer mixture to a small bowl, cover, and place in the refrigerator.
Remove pasta dough from refrigerator; divide into three equal pieces. Cover with plastic wrap. Set pasta machine on largest setting; roll one piece of pasta dough through. Fold into thirds; repeat on largest setting. Switch to smaller settings for each pass until dough is rolled into a thin sheet. Cut dough into 2-inch squares. Place a rounded 1/4 teaspoon filling in center of each square. Fold square diagonally in half to form a triangle, point up. Holding bottom left corner of the triangle between thumb and index finger, fold the right side of the triangle over in front and down. Wrap the right side under the finger that is holding the left corner of the triangle; press together to seal. Place formed tortellini on a parchment-lined baking sheet; cover with plastic wrap. Repeat rolling, cutting, filling, and shaping dough until all dough and filling have been used.
Bring the capon broth to a boil in a large saucepan over high heat. Add the tortellini, lower heat to medium, and simmer until tortellini float to the surface, or are cooked through, 3 to 5 minutes. Divide soup and tortellini among twelve bowls, and serve.
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All Reviews for Tortellini in Capon Broth
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tortellini in Capon Broth
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
