Tortellini in Brodo

Chef Francesco Lucatorto teaches us how to make Tortellini in Brodo, known for their iconic pasta shape and and certainly the most iconic fresh pasta hailing from Emilia Romagna Region. These days, tortellini are still an excuse for families to reunite around the kitchen table and partake in the laborious task of preparing hundreds of little dumplings for the traditional Christmas meal. Click on Read More to find out more about the recipe and ingredients needed.

About the ingredients

Click here for the full Ingredients List

Ingredients for 2

For the stock

• 1\2 a chicken
• 1 yellow onion
• 1 celery stalk
• 1 carrot
• 1 bay leaf
• Few peppercorns
• water
• Sea salt

We reccomend to have the stock ready ahead of time since its a very long process: prepare the stock from cold water using all the ingredients, bring to a boil then reduce to a simmer and cook for about 45 minutes minutes skimming the surface when needed, set aside when ready.

For the pasta

• 2 uova
• 200 gr 00 flour

For the filling

• 2.82 oz mortadella (80 grams)
• 2.82 oz prosciutto crudo (80 grams)
• 2.47 minced pork diced (70 grams)
• 2.47 minced beef diced (70 grams)
• 1 1/2 cups parmigiano reggiano grated (150 grams)
• 1 egg
• Nutmeg
• Salt
• Black pepper
• 4 tsp Butter (20 grams)

Tools

• Pasta machine
• Wooden board
• Pasta roller
• Sautee pan
• Boiling pot
• Cotton Cloth

About Chef Francesco Lucatorto

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

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