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”
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