Tortellini are a real treasure of Italian cuisine. One of the most familiar foods from the Emilia Romagna region, this delightful pasta dish is made with rolled egg pasta dough and encased with a variety of fillings.
The circular shape of the tortellini, similar to a belly button, has been the subject of a Medieval legend that claims it was inspired by Venus’s navel. The story tells of how the goddess of love stayed in a small tavern in Castelfranco Emilia, halfway between Bologna and Modena. The tavern’s host peaked into Venus’s room and was struck by her beauty. Inspired, he rushed to the kitchen to roll the dough and created a pasta in the shape of her navel.
No matter the origins of these small pieces of heaven, they are a staple of Italian cuisine and a favorite at holiday meals. At Christmas, they are often served in a hearty broth for the classic tortellini in brodo dish.
Their preparation is, however, long and arduous requiring advanced culinary skills. Luckily, there is an easier way to enjoy them at home without spending the day in the kitchen. Barilla Three Cheese Tortellini can be used in a variety of recipes.
As their name suggests, Barilla Three Cheese Tortellini are made with egg pasta filled with a balanced blend of three cheeses, sweet Swiss Emmentaler, light Ricotta and nutty Grano Padano. To prepare them for tortellini in brodo, simply bring the broth to a boil, add the tortellini, and cook for 10 to 11 minutes.
A variety of broths can be used for the recipe. Traditionally, tortellini are served in classic beef and vegetable broth. The cooked meat can be served as a second course with salsa verde and mostarda mantovana, an Italian condiment made with candied fruit cooked in a mustard-flavored syrup. Another option is to use the meat to prepare delicious meatballs. A lighter version is a chicken broth, using the leftovers to make a great chicken salad sandwiches with celery and mayonnaise. For a fat free chicken or meat broth, it is recommended to let it cool down and remove the fat on the surface once solidified. Finally, for a fully vegetarian tortellini dish, the broth can be made using the classic “brodo vegetale” directions below or by simply using vegetables and herbs found in the fridge, to give its own twist.
Meat broth
List of ingredients
1 lb beef chuck, 1 lb veal shoulder meat, 1 lb veal shank , 1 lb chicken wings and back, ½ lb quartered unpeeled onion, 2 celery ribs, 2 chopped carrots, 1 leek , 1 bay leaf , 1 parsley bunch , whole black pepper , kosher salt
Method
Put all the meats, bones, aromatic vegetables, herbs, a few black peppercorns and a handful of kosher salt in a big pot with 6-8 liters of cold water: if it warms up slowly, it will be more flavorful. Cover and bring to boil, then uncover and lower to heat and let it slowly simmer. Every so often remove the fat that on the surface with a perforated ladle. After 2 to 3 hours of cooking, filter the broth with a strainer or let it cool down and remove the fat once solidified. The fat will be all removed and the broth will last longer.
Chicken Broth
List of Ingredients:
2 liters of water , half a chicken, 3 celery stalks , 2 carrots , 1 parsley bunch, , 2 bay leaves , kosher salt
Method
Pour all the ingredients in a pot, preferably in steel or copper. Bring to boil, then over with a lid and lower heat. Let it simmer for about two hours, removing the fat that comes to the surface with a perforated ladle. Remove the chicken and vegetables, and filter the broth carefully through a strainer.
Vegetable Broth
List of ingredients
4 carrots, 2 onions, 4 celery stalks, 3 bay leaves, black peppercorns, salt
Method
Peel and roughly chop all the vegetables. Put them all in a large pot with a few black peppercorns and the bay leaves, and add 3 liters of water. Bring to boil, and simmer covered for an hour and a half. Filter with strainer and serve.