Home cook tries to make Tortellini in Brodo from Massimo Bottura

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth can be a lighter option and is often less expensive.

beef broth

🥗Healthier: homemade beef broth

💰Cheaper: chicken broth

Chicken broth is generally more affordable and lighter.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

Cut the onion in half.

Roughly chop the carrots without peeling them.

Cut the celery into pieces similar to the carrots.

Cut down the whole chicken into quarters and keep the carcass.

Remove the wings from the chicken and split the breasts down the center.

Heat a pan over high heat and add neutral flavored oil.

Char the two halves of the onion for about 10 minutes.

Add the charred onions, chicken pieces, chopped carrots, celery, bay leaf, Parmesan rind, and black peppercorns to a large pot.

Cover with water and turn the heat to high to bring to a boil.

Transfer all ingredients to a stovetop pressure cooker and secure the lid.

Set the pressure cooker over high heat until steam and hissing indicate pressure is building, then lower the heat to medium-low to maintain pressure.

Cook the broth in the pressure cooker for about 90 minutes.

Prepare the pasta dough by making a well with all-purpose flour and adding 2 whole eggs and 2 egg yolks in the center.

Slowly mix the flour into the eggs to form a cohesive dough.

Knead the dough for about 10 minutes until smooth.

Cover the dough tightly with plastic wrap and let it rest for 30 minutes.

Prepare the filling by frying a mixture of 50% beef and 50% pork in a pan over medium heat for about 5 minutes until it starts to color.

Add diced hamon Serrano to the meat mixture and cook for another 5 minutes.

Chop the cooked meat mixture finely and combine it with Parmigiano-Reggiano cheese and a sprinkle of nutmeg.

Roll out the rested pasta dough to about 1/16 of an inch thick using a rolling pin or pasta machine.

Cut the rolled dough into squares of about 3.5 centimeters.

Brush the edges of each square with water and place a pea-sized amount of filling in the center.

Fold the corners of the square over to form a triangle and seal the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens