Tag: Tortellini

Broth for tortellini, chef Bruno Barbieri’s secrets and advice for making a perfect broth. What meat should be added – Gordon Ramsay’s version

THE tortellini in broth they are a classic holiday dish, ideal for bringing friends and relatives together at the table: every territory, but perhaps it would be better to say every family, has its own version and the same happens for chefs, who have always used broths in the kitchen. The recipe of BarberHowever, it has some particular characteristics: first of all the use of capon together with beef chewy, a cut located behind the tibia of the cattle. This is a part commonly called “stew”, together with the shoulder cover, which therefore gives its best in long cooking. Try it too!

Broth for tortellini by Bruno Barbieri

Ingredients for 6-7 people

650 g of tortellini
1 capon
500 g of beef chewy
4 liters of water
3 carrots
1 onion
1 bay leaf
1 stalk of celery
Salt and Pepper To Taste

Preparation

Peel the onions and cut them in half. In a large pot, place the onions, the carrots (without peeling them), the celery, the beef chewy, the capon already cleaned and cut into pieces, the bay leaf and the water. Bring everything to the boil and add the salt. Leave to cook for 2 hours.

Once cooked, carefully remove the vegetables and meat without leaving any residue in the broth, and if necessary, filter the broth. Divide the broth into two parts and keep them warm.

Cook the tortellini in half the broth, adding salt if necessary. Then, drain them and arrange them on dry plates. Add the other half of the still hot broth to each dish and, if you prefer, sprinkle with grated parmesan.

Read also: Tortellini with cream by Bruno Barbieri, the trick: “Here’s what I add to my magic cream to make them perfect”

Tasty tortelli: the recipe for tortellini – Gordon Ramsay’s version

Pasta has always been a very appealing gastronomic format, especially when it comes to egg pasta, and even better if we talk about the complex and varied world of stuffed pasta. We have numerous examples of stuffed pasta in the recipe books of the ancient world, including those that are at the origin of Italian cuisine, such as the famous book by Maestro Martino da Como, written in the 14th century.

Nowadays the offer is very wide and ranges from happy and perfect executions of the classics to more innovative interpretations. Perfection? Two factors: rebirth of artisanal techniques (whose higher cost does not represent an element that discourages ever-widening niche consumption) and the passionate selection of the raw material.

It seems like a detail, but the revolution is not very Copernican in two. If once the “inside” was not always valued, now the work on the filling has become an exasperated search for quality. Here are the super eggs, or the refined meat of the Romagna blackberry to make memorable tortellini. The creatives also got involved and, faithful to their role, first of all reversed the formats. This is where the chickpeas come from and are filled with a large egg pasta or, again, all the classic flavors of carbonara enclosed in a simple tortello.

The Tortellini recipe by Annibale Mastroddi, Antica Macelleria Annibale – Rome

«The Romans love good things and therefore also tortellini», explains Annibale Mastroddi, guru butcher with a shop in via Ripetta. «My wife Fiorenza rolls out a thin pastry».

Easy Crab Tortellini – If You’re Not Cheating, You’re Not Trying by Gordon Ramsay

Ready-to-use won ton wrappers are one of my all-time favorite “cheater” grocery store items. All you need to do is mix up some filling, and you’re ready to fill, fold, and cook. In fact, the hardest part of the operation may be deciding what to call your cleverly covered… to read the rest of Chef John’s article about these Easy Crab Tortellini, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Easy Crab Tortellini!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here.