Tortellini in BrodoTraditional - Tortellini in Capon Broth
- Aug 5
- 3 min read
Region: Emilia-Romagna, Italy
Servings: 6
Prep Time: 2 hours
Cook Time: 3 hours
Story of the Dish
Few recipes represent the culinary heritage of Emilia-Romagna better than Tortellini in Brodo. Considered one of Italy's greatest pasta dishes, tortellini originated between the cities of Bologna and Modena, where families have handmade these tiny pasta parcels for centuries.
According to legend, an innkeeper in Castelfranco Emilia caught a glimpse of the goddess Venus through a keyhole and was so captivated by her beauty that he created a pasta shaped like her navel. Whether fact or folklore, tortellini have become a symbol of Emilia-Romagna's extraordinary craftsmanship.
The filling traditionally combines pork loin, Prosciutto di Parma, Mortadella di Bologna, Parmigiano Reggiano, eggs, and nutmeg, while the pasta is served in a crystal-clear capon broth, especially during Christmas and other festive celebrations. Simplicity and precision define this dish, making it a timeless classic that continues to appear on the menus of Michelin-starred restaurants throughout Italy.
Ingredients
Fresh Pasta
2½ cups Italian "00" flour
3 large eggs
Filling
6 oz pork loin
4 oz Prosciutto di Parma
4 oz Mortadella di Bologna
1 cup Parmigiano Reggiano (36 months), finely grated
1 egg
¼ tsp freshly grated nutmeg
Freshly ground black pepper
Broth
1 whole capon (about 4 lb)
2 carrots
2 celery stalks
2 onions
2 bay leaves
Fresh parsley
Sea salt
Finish
Extra Parmigiano Reggiano
Fresh black pepper
Micro herbs
Preparation
Step 1 – Prepare the Broth
Place the capon, vegetables, bay leaves, parsley, and salt in a large stockpot.
Cover with cold water.
Bring to a gentle simmer.
Cook for 3 hours, skimming impurities regularly.
Strain through a fine sieve.
Keep the broth hot.
Step 2 – Prepare the Filling
Cook the pork loin until just done.
Allow it to cool.
Blend together:
pork loin
Prosciutto di Parma
Mortadella
Parmigiano Reggiano
egg
nutmeg
black pepper
Process until smooth.
Chill before using.
Step 3 – Make the Pasta
Mix the flour and eggs into a smooth dough.
Knead for 10 minutes.
Rest for 30 minutes.
Roll into very thin sheets.
Cut into 1½-inch squares.
Step 4 – Shape the Tortellini
Place a small amount of filling in the center of each square.
Fold into a triangle.
Wrap around your finger.
Seal the ends to form the classic tortellino shape.
Step 5 – Cook
Bring the capon broth to a gentle simmer.
Cook the tortellini directly in the broth for 3–4 minutes, or until they float.
Step 6 – Plate
Arrange the tortellini in a warm shallow bowl.
Ladle the clear capon broth over them.
Finish with:
finely grated Parmigiano Reggiano
freshly cracked black pepper
tiny micro herbs
Serve immediately.
Chef's Tips
Roll the pasta as thin as possible for authentic tortellini.
The broth should remain clear and never boil vigorously.
Chill the filling before shaping.
Use freshly grated Parmigiano Reggiano aged at least 36 months.
Handmade tortellini always provide the best texture and flavor.
Wine Pairing
Best Choice: Pignoletto Superiore DOCG
Excellent alternatives:
Lambrusco di Sorbara DOC
Colli Bolognesi Bianco DOC
Trebbiano di Romagna DOC
Franciacorta Brut DOCG
Chef Gianluca's Final Advice
For a Michelin-star presentation, arrange seven to nine perfectly formed tortellini in a wide matte white bowl, leaving generous negative space. At the table, pour the crystal-clear capon broth from a small pitcher to preserve clarity and create a refined dining experience. Finish with a delicate snowfall of 36-month Parmigiano Reggiano, tiny micro herbs, and a light twist of black pepper. Every tortellino should be perfectly uniform, showcasing the precision and elegance that define Emilia-Romagna's most iconic pasta.
— Chef Gianluca
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