MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Samson's Tortellini In Brodo
 Categories: Pasta, Poultry, Cheese, Pork, Wine
      Yield: 14 Servings
 
MMMMM---------------------------BROTH--------------------------------
      5 lb Chicken bones
      3 lb Beef neck bones
      4 qt Cold water
      3    Quartered onions
      5    Celery ribs; in 1" pieces
      3    Carrots; in 1" pieces
      1 bn Parsley stems
      2    Parmigiano Reggiano rinds
           Salt

MMMMM---------------------------PASTA--------------------------------
      4 c  (500 g) unbleached
           All-purpose flour
        pn Salt
      5 lg Eggs
           Water

MMMMM--------------------------FILLING-------------------------------
      6 oz Pork loin; in 1" cubes
      6 oz Chicken; in 1" cubes
      2 tb Butter
    1/4 c  Dry white wine
      4 oz Chopped prosciutto
      2 oz Chopped mortadella
      6 oz Grated Parmigiano Reggiano
      2    Egg yolks
      1 tb Ricotta
           Salt, pepper, grated nutmeg
 
  MAKE THE BROTH: In a large stock pot, cover the bones
  with the cold water. Bring to a boil, then reduce the
  heat to a simmer, skimming any scum from the surface of
  the broth. Add the onions, celery, carrots, parsley
  stems and Parmigiano rinds and gently simmer, loosely
  covered, for 2 hours (while the broth is simmering,
  prepare the pasta and filling). Strain, discarding the
  solids and any fat that has risen to the top. Season the
  broth with 1 teaspoon salt, or to taste. Cool, then
  refrigerate until ready to prepare the final dish.
  
  MAKE THE PASTA: In a very large bowl, whisk together the
  flour and salt. Make a well in the center of the flour
  and add the eggs. Working with your hands, slowly
  incorporate the flour with the eggs to form a dough. If
  the mixture feels a little dry, add water, a tablespoon
  at a time, just until the flour is evenly incorporated.
  The dough will be very firm (it will relax and soften as
  it rests in the refrigerator). Knead the dough a minute
  or two to smooth out some of the roughness, then cover
  tightly in plastic. Refrigerate the dough at least 1 to
  2 hours, up to 1 day.
  
  MAKE THE FILLING In a large sauté pan, brown the pork
  and chicken with the butter over medium heat until
  cooked through. Add the white wine, scraping any
  flavoring from the bottom of the pan, then remove from
  heat and set aside to cool. Place the cooled meat in a
  food processor with the prosciutto, mortadella,
  Parmigiano Reggiano, egg yolks and ricotta. Season with
  1/4 teaspoon salt, 1/8 teaspoon pepper and a pinch of
  nutmeg, or to taste. Pulse the mixture until the meat is
  ground and the filling ingredients are fully combined.
  
  TORTELLINI IN BRODO:
  Prepared pasta
  Prepared filling
  Prepared broth
  Grated Parmigiano Reggiano, for serving
  
  PREPARE THE TORTELLINI: Roll the pasta out as thinly as
  possible. Cut the pasta into roughly 1-inch squares.
  Place a small ball (about 1/4 teaspoon) of filling on
  the pasta, then fold the pasta over to form a triangle,
  sealing the edges (if the edges won't stick, wet them
  with a little water). Bring the outer ends of the
  triangle together to form the tortellini shape, pressing
  the ends together to seal. Repeat with the remaining
  pasta and filling. (This can easily make 400 or more
  tortellini depending on the size of the shaped pasta.)
  
  Bring the broth to a boil. Add the pasta (this will need
  to be done in batches), and cook until the pasta is just
  tender, about 3 minutes.
  
  Serve 25 to 30 tortellini in broth for each guest,
  sprinkling over a little more grated Parmigiano Reggiano
  before serving.
  
  Serves 12 to 16
  
  RECIPE FROM: http://recipes.latimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I am not a member of any organised political party. I am a Democrat.
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