The MOST COMFORTING Thing You’ll Ever Eat

Today we are making the single most cozy, comforting and soul satisfying dish, the famous tortellini in brodo from Emilia Romagna. It’s like a perfect warm hug in a bowl.

RECIPE:
Tortellini in Brodo
https://www.notanothercookingshow.tv/post/tortellini-in-brodo
(Website Design by: https://www.kristasdesignstudio.com/ )

Products I used:

Stainless  Frying Pan – https://madein.cc/notanother-stainless3pc-set
Stainless Saucier – https://madein.cc/notanother-stainless-saucier

Gear
By hand:
Mattarello (not a normal length rolling pin) (the Sicilian Slugger: https://www.nonnaswoodshop.com/en-us/products/sicilian-slugger-italian-mattarello)

Pasta Bicycle (https://www.qbcucina.com/item/adjustable-pasta-cutter-brass-wheels/)

Or by machine:

Mercato Pasta Machine: https://amzn.to/45cxW12

Now before we get into making the coziest most comforting most Souls satisfying gift that Italy has given the world the famous tortillini and broo from Amelia Romana we must first start making the brto dec carne which I started yesterday now as one of the all-time most comforting dishes ever

Created by man this is a recipe that takes a little bit of time that’s called love so if you’re not ready to pour love into a dish don’t even make this recipe but the reason we’re starting a day earlier is to show this recipe love and

That brings us to making the broo decar traditionally it’s used with a capon or a turkey I’m going to use chicken today along with a beef shank with the beef bone in it along with some marrow bones this is going to act as a base it’s a blend of chicken and beef traditionally

It’s probably just an economical way to use whatever is left over in a broo or a broth now because we want a nice light clear stock we will not be roasting any of them traditionally you just take the meat and you place it in the pot then in

Goes the beef shank along with the marrow bones I’ve also got some leftover scraps from chicken wings so just going to get those in as well and then we want to get it onto the stove and bring it up to a very gentle simmer never a boil and

You’re going to see all these particles start floating to the top and settling on top of the broth that’s what we call the scum and whenever you see that we want to strain it out and once that broth is gently simmering and a lot of

The scum has been cleaned up now we can add the vegetables now I forgot to turn the camera on to cut all these but it’s really not too complicated we just have one onion one carrot two celery stocks those are the traditional aromatics in this without any sort of herbs which you

Don’t really find traditionally although you could add them and then I had some garlic to use so I just cut aead in half and this is really all we need in terms of vegetables and aromatics that we can just add into the stock now that a lot

Of the scum has sort of been removed so we don’t have to kind of fuss around these little pieces to clean up the stock now there’s still going to be scum that rises to the top and you will want to skim that off but it’s sort of why we

Give it time before adding the vegetables it’s just much harder to skim when those vegetables are now in the pot so now we’re going to let that cook at a very very gentle simmer while we work on the rest of the recipe so now while that is on the stove simmering nice and

Gently might as well start making the pasta and we’re making an egg dough today so that’s always nice to let sit overnight in the refrigerator to allow it to hydrate completely although using it the same day is totally fine so first we’re going to go in with about 28 G of

Whole egg usually ends up being at least five eggs but it probably takes you a little over 260 and in that case we’ll just adjust with some flour next up 454 G of dou Z flour get the Caputo or an Italian flour it’s just much better then

You want to pour the flour onto the board and create a well and then beat the eggs up and pour that into that well we’re going to use a fork and a bench scraper and at first we’re going to just use that Fork to beat the eggs while

Slowly incorporating the flour from the walls until it becomes a thick pancake like batter consistency then we can switch over to the bench scraper and I want to start to pull some of the flour into the egg mixture using the bench scraper to scrape underneath the dough

To try and get some flour underneath and then just continue cutting the flour into the dough allowing that flour to hydrate then I’ll start using my bench scraper to almost begin kneading the dough until I can start kneading it cleanly with my hands then I’m just

Going to go ahead and knead this dough for about 5 minutes I can tell that the dough is properly hydrated so I’m going to scrape all of the flour off of the board and start kneading on a clean board and after about 5 minutes of kneading the dough should be a lot

Smoother and then we can wrap it up and allow it to rest for about 20 to 30 minutes to continue hydrating after that rest period we can check back in on the dough it’s a lot softer it’s more moist and hydrated and it’s going to be a lot

Easier for us to now knead further to create more glute neede for another 3 to 5 minutes until the dough is even smoother and then I want to cut the dough in half and because we’re going to be rolling this out by hand I want to create two smaller pieces of dough I’m

Just going to knead each of those pieces of dough for 3 minutes each just to create a nice dense ball of pasta and then I’m going to take each piece of that dough and wrap them tightly with these pleat and you’re using these tight pleats to just keep the circular shape

Of the dough so when we roll it out we get a nice circular sheet of pasta now into the fridge they’ll go to rest until we’re ready to use them tomorrow now that stock is still going we’re going to clean it up a little bit and then we’re

Going to let that go for a full 24 hours you can let it go for 12 or all day and then after 24 hours it looks like this it’s reduced it’s clear it’s got a little bit of scum to clean up but now we can turn the heat off allow the

Contents of the broth to settle and then we can strain it out to a fine mesh strainer into a bowl but don’t disturb it just gently dip your Ladle in and pull out stock so that we can keep it nice and clear and then what I like to

Do is take that liquid and put that through a fat separator and if there’s any fat it’ll separate to the top and then I can easily transfer that liquid into quart containers and if you’ve got some sediment floating you can use a cheesecloth to further purify it and

Then we can label it and get those into the refrigerator until we’re ready to use them I wrote chicken broth by accident cuz I’m dyslexic so now we’ve got our pasta dough chilled overnight with an egg dough we can’t just take this out of the refrigerator and start

Working it technically you could but you don’t want to so what we need to do is let this come down to room temperature before we can easily Roll It Out by now while our dough tempers we can get started on the filling or is it’s called in Italian Reno Reno just means a

Filling now Amia Roman is located north of Tuscany and it is a region that has gifted the world some of the greatest food known to man including but not limited to paragano regano Pluto Dima mortadela balsamic vinegar tortillini lasagna tal Bol and of course torini and

Broo and this dish takes some of the the best that region has to offer and puts them into one legendary bowl of comfort so to make this filling we’re going to need 12 oz of pruto deparma 8 oz of Mortadella 8 oz of ground pork about a

Cup or so of parmesano regano nutmeg one egg butter and some wine only thing we need to cook is the pork traditionally they might use a pork loin or a pork shoulder but I think ground pork works just fine so I like to use that now to a

Hot pan we’re going to add some butter and want to Brown that butter so once it melts cook it until the butter changes to a nice golden brown and has a Nutty Aroma and then we can add the pork season the pork with salt break it up

Into small bits so there’s more surface area to Brown you can season with a little bit of fresh cracked black pepper and once the meat is brown and you get a bunch of caramelization on the bottom of the pan then we can deglaze with some white

Wine and we can take a flat bottomed wooden spoon and just clean up the bottom of the pan until there’s just a little bit of little liquid left and we get the pork with all of its juices into a bowl to cool slightly so now we have

The filling ingredients the pork the P the Mortadella the egg the nutmeg and the cheese so we’re just going to add the Mortadella and the pjo into the food processor and then start to process them into a rough paste then with a spatula we can clean

The inside add the pork and all its juices and then continue zipping it until it becomes like a homogeneous mix then we can add in one egg the parmes Jano regano a little bit of nutmeg and some fresh cracked black pepper and then continue to puree it until it all comes

Together into a nice workable homogeneous mixture and then we can set that aside until we’re ready to use it now today we’re going extra old school we’re going that extra step for a little extra love and rolling this spolia out by hand this is called pasta fat Mano

Pasta made by hand no machine and this is a mozzarella this is the tool you use to roll out a large sheet of spolia and this this is called the Sicilian Slugger the mozzarell made in the style of an American baseball bat I’m going to leave

A link down to where you can get this guy it’s a wood shop on Etsy the guy does great work now the reason we cut the dough in half is because if we didn’t most people don’t really have a wood work surface big enough to roll

That sheet out properly we cut it into smaller pieces so that I can kind of basically get it to the size of this cutting board and I won’t have any issues and all of this learning really came from Evan funky who is a guy in America who is famous for making pasta

Fat Amano now take it out of the plastic and just use your hand and just flatten it out almost like you would a pizza dough and then using the mozzarella we’re going to roll away from us and turn 90° using even pressure to roll the dough flat making sure that you don’t

Roll over the dough Edge to create a little flat piece like I just did here it’s going to be fine but you just want to make sure you avoid that and my dough is a little dry so I do not need flour to dry it out further but if you do you

Should use a little bit bit at a time and then as it gets flatter it’s easier to roll and you’re kind of positioning your hands and rolling forward and while pushing forward your hands are meeting at the end almost following the curvature of the dough and once it gets

Big enough you can fold the dough over the rolling pin roll it up and then turn it in order to keep moving it around the board so that we can maintain a nice even shape and then instead of just rolling forward we can roll at each diagonal to try and keep that circular

Shape going as we roll out this dough and you can even let some of it overhang on the board it creates like a little bit of tension to help it stretch even further and we want to keep rolling it until we can see through it or until

It’s about this thickness of four to five Post-it notes then I’ve got this pasta cutter here that can cut four lines at a time and might be called a torto leini wheel or a pasta bicycle and they’re measured at 1 and 1/4 in so we’ll have 1 and 1/4 in squares and I’m

Going to cut the dough horizontally and then I’m going to cut the the dough vertically and then I’m going to pull off all of the uneven shape and all of the strips of dough that you can’t make tortillini with then cover all the squares with plastic cuz they’re going

To dry out by the second and we don’t want them to dry out too fast so this will prevent them from drying out too fast just like a little nuts sized piece of the filling and only expose the amount of squares you’re comfortable working with at a time before drying

Them out and then to form the tortillini you’re going to take the two points and meet them at the top and pi in it so now that the two pieces that meet that were double thickness now are pressed into a single thickness so that will cook

Properly and then you take the sides and you push the air out and again you push that double thickness into a single thickness and then you wrap around your index finger and again those two points that met were now two pieces that were met so now that’s four thicknesses now

Have to be pressed down into a single thickness and so now you have a channel for water to flow through it’s sealed it’s beautifully shaped it’s a perfect perfect tortellino and if they ever get dried out a little bit you can just give it a spritz of water and that should be

Enough to seal it now there is a more advanced way to shape a tortillini but this is a very basic beginner level tortillini that I feel like everyone can achieve let’s just say you get to the point where you can get it all the way to this point you can make a triangle

You can squeeze the air out but when it comes to twisting it around your finger maybe your fingers are too fat but it for some reason it just doesn’t reach a little cheat that you could do is to just meet the two points squeeze it together and then you get a little

Variation of the tortellino it’s a little easier to make and I think it looks really pretty so you can kind of do whichever shape you like that one’s a little cheat probably some people wouldn’t say that’s a tortillini or a tortellino but at least you can make it

But you should be able to wrap it around your finger and once you get the shape down you really got to start to move fast or just work with smaller amounts of the dough at a time once they start drying out they become a lot harder to shape the tortillini are considered a

Luxurious food usually served during the holidays and like I said this is a true labor of love so it’s a perfect time to get a few people in the family or some friends to help you make these and to bang them out a lot faster those are

After all the best experiences in the kitchen these are sometimes referred to as navels the legend goes that a chef created it after seeing the goddess Venus and decided to model it after her belly button it’s the most Italian thing you’ve ever heard see I saw a goddess

Once and I was inspired by her belly button I call them tortellini I’m always amused by these stories and legends of the creation and origins of some of these dishes and though a lot of them I’m sure are not entirely accurate I’m a sucker for a good story okay we are done

At least this is half the batch and that’s all that we’re going to be making today so now all that’s left to do is cook these guys in our broo tortillini in BR I’m going to get my 34 sauser I’m going to pour the broth right into it

And bring it up to a simmer and now it’s an unseasoned broth so we’ve got to add salt and we’re going to allow that to dissolve and then we’re going to give it a taste and see where we’re at we need a little bit more salt so I’m going to

Just adjust it and get it to the point where when I taste it it tastes like a beautiful delicious seasoned broth then once it’s simmering we can add the tortillini and we can cook it for about 3 to 5 minutes but I’m just really looking for the outside those points

That we sealed together to be sure that those parts are cooked once it’s cooked we’re ready to plate and I like to add a little knob of butter to the bottom of the plate and then start spooning in the tortillini and I like a wide shallow

Bowl so I can have a nice single layer of the tortillini and just a shallow pool of broth to cover them then we can hit it with some fresh grated parmesano regano and we can taste one of the most magical legendary dishes that Italy has ever created mortadella

Pruto barano regano Rich meat broth the weather’s starting to cool down and unlike something like pastina that is like really great when you’re sick this is great every single night visually looks simple but all the depth of flavor of all those powerful legendary ingredients it just pops with flavor and

In a dish like this every ingredient counts this is without a doubt an Italian Hall of Fame dish recipe is going to be down in the description that’s all that I got today I’ll see you next next time until then take care of yourself and go feed Yourself