This recipe belongs to the Italian gastronomic culture (Bolognese, to be exact). In brodo means “in broth”, as the key to this simple dish is a good broth to enhance the flavour. Although this recipe is a very recurring first course on Italian homes during winter, it is at Christmas when it becomes the protagonist. On the 25th, using the carcase from capon served on Christmas Eve dinner, Italians prepare a good capon broth to cook tortellini, also known as l’ombelico di Venere (the navel of Venus) for its shape.
| Ingredients |
• 1 litre of chicken / capon/ beef bones broth (left to your choice).
• 250 grams of tortellini (the filling is your choice too. In my case, the tortellini are filled with meat).
• ½ tablespoon of Bovril.
| Steps to follow |
• Cook the bones or carcasses that you are going to use (chicken, capon, cow …) for 4 hours, to create the broth. Use at least 5 litres of water.
• Once the broth is ready and with the desired flavour, set aside 1 litre and freeze the rest.
• Put the litre of broth in a pan and bring to a boil. Then, add half a teaspoon of Bovril to give it an even higher touch of umami.
• Once the water starts boiling, add the tortellini and cook them for about 3 minutes.
• Serve immediately.
| You can purchase your broth, if you want, but in this case, I recommend making it from scratch. The taste you will achieve will be spectacular. |
Recendo 