Welcome back to another episode of celebrities or pasta dishes. Today we’re diving into tortoillini and brodo. For those dishes you don’t know what you’re most excited for. The rich warm broth with those tiny little tortoillinis floating in. It’s calm, comforting, and a little underrated. Where it comes from, it’s king. Once the fall and winter months hit, it’s all anyone wants to eat. This dish is like someone who was planning on law school or getting pulled into the world of acting. Someone who can seem flamboyant on screen, but is quietly introverted off it. This isn’t just toolini and bro. This is Killian Murphy in pasta form.
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How to Make Tortellini in Brodo 🇮🇹🍲
1️⃣ Make the broth:
In a large pot, add chicken bones, beef, celery, carrot, onion, a few peppercorns, and salt. Cover with water and simmer gently for 3–4 hours. Strain and keep warm.
2️⃣ Prepare the filling:
Mix finely minced pork loin, prosciutto, mortadella, Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Blend until smooth.
3️⃣ Make the pasta dough:
Combine 200g flour with 2 eggs. Knead until smooth and elastic, then let rest for 30 minutes.
4️⃣ Form the tortellini:
Roll out the dough thin. Cut into small squares, add a pea-sized amount of filling in the center, fold into a triangle, and wrap around your finger to form the signature shape.
5️⃣ Cook and serve:
Boil the tortellini in the hot broth for 2–3 minutes until tender. Serve immediately with a sprinkle of Parmigiano Reggiano.
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