Prosciutto Brodo Recipes

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TORTELLINI IN BRODO



Tortellini in brodo image

This is one of Emilia-Romagna's typical dishes. It's not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.

Provided by Viviana Romanori

Categories     Mains     Jamie Magazine     Dinner Party     Gorgeous Winter Soups     Italian     Starters

Time 4h15m

Yield 3-4 (about 20 tortellini each)

Number Of Ingredients 16

300 g beef brisket
150 g beef shank bones
300 g free-range chicken thighs and drumsticks, skin on
½ an onion
1 stick of celery
1 carrot
PASTA DOUGH
200 g tipo 00 flour, plus extra for dusting
2 large free-range eggs
FILLING
olive oil
75 g lean minced beef
75 g higher-welfare prosciutto di Parma
50 g higher-welfare mortadella di Bologna
1 pinch of ground nutmeg
50 g Parmesan cheese, plus extra to serve

Steps:

  • First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
  • Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
  • Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
  • For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
  • Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
  • You'll need to make the pasta in stages so it doesn't dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
  • To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
  • Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
  • Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it's all used up. You can make meatballs or ragù with any leftover filling.
  • To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it's necessary.
  • Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.

Nutrition Facts : Calories 531 calories, Fat 23 g fat, SaturatedFat 9.1 g saturated fat, Protein 33.3 g protein, Carbohydrate 47.8 g carbohydrate, Sugar 1.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PROSCIUTTO BRODO



Prosciutto Brodo image

This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine," and is used to make his Minestra Maritata.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 to 9 cups

Number Of Ingredients 1

8 ounces prosciutto, trimmings and ends plastic hooks and strings removed, coarsely chopped

Steps:

  • Place prosciutto in a large pot with 12 cups water; bring to a boil over medium heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until the fat from the prosciutto is rendered into the broth, about 2 hours.
  • Strain through a fine-mesh strainer into an airtight container; let cool. Cover and keep refrigerated for up to 1 week, or freeze for up to 3 months. Before using, bring broth to a simmer and stir to reincorporate fat.

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