Tortellini with Parmigiano Broth

For the tortellini with Parmigiano broth recipe, chop the celery, carrot and half shallot. Cut the chicken breast and veal brisket into small pieces, and cut the rabbit legs into pieces, leaving the bones. Brown the rabbit and the veal in a saucepan with a little oil; then add the pancetta and the chicken. Sear everything for 5 minutes, then season with a bay leaf and add a glass of Marsala.

Season with salt and 2 juniper berries, then a knob of butter and the chopped celery, carrot and shallot. Moisten with a ladle of broth and cook covered for 25-30 minutes. Make a dough by mixing the farro flour, eggs, egg yolk and a pinch of nutmeg; let the dough rest in a bowl covered with plastic wrap. Put the Parmigiano cheese, both the cheese and the rind, in a saucepan, cover with the broth and simmer for 15 minutes.

Remove the meat from the rabbit legs and pass them in the meat grinder twice together with the veal, chicken and the Parmigiano cheese taken from the broth. Roll out the dough into very thin sheets (1/10 inch) and cut it into 1-inch squares. Place small nut-size clumps in the center of the squares and close them into triangles, forming tortellini by joining the two tips. Moisten your finger with water to make it easier.

Cook the tortellini in boiling salted water, drain and serve with the broth. Tip: For a vegetable broth that is a bit sweeter, to be finished with the Parmigiano, boil 14 ounces of unpeeled pumpkin or butternut squash cut into pieces, 7 ounces of peeled celery root cut into pieces, 2 cabbage leaves, 2 bay leaves, 1 unpeeled apple cut in half and a pinch of salt in 3 quarts of water for 2 hours. Turn off the heat and strain.