|CLASSIC pasta||tortellini in parmesan broth|
OHere is a tortellini in brodo recipe variation -- a change of pace in the brodo.
We are able to buy freshly-made egg tortellini from our local pasta shop. These little gems are now available in many specialty food shops around the country. (We don't use the supermarket variety). This makes the preparation something of a breeze.
We also make our own, for special events, and when we do we make plenty, to have some to freeze.
To make the tortellini and/or the cappelletti, see the basic recipe: tortellini. The two are similar: the cappelletti, somewhat smaller, are made from square cuts of pasta, formed to look like a pointed hat. The tortellini, which is one of the native dishes of Bologna, is made from circular cuts of pasta, and then formed.
Get the rind by cutting it off a hunk of parmesan, or having some saved in the refrigerator from previous needs.
In four quarts of water to a gentle boil. Add a tablespoon of salt. Add the tortellini and cook until done. One can test by taking out a tortellini, cutting a tiny sliver off the edge, and tasting. They should be well-enough done (not too al dente) but definitely not soft. When done, drain.
Combine rind, stock, garlic and parsley in another sauce pan. Simmer gently, partially covered, for thirty minutes. Add the tortellini when they are ready, stir, and then add the spinach leaves. Add a twist of freshly ground pepper, and taste for salt and pepper. Simmer for a minute or so.
Serve in heated bowls. Add a tablespoon or so of the parmesan top each bowl, and sprinkle with more parsley.
drop in the tortellini, and stir regularly until al dente. (test by taking out a tortellini, cut off an edge, and taste for al dente that way). The tortellini should be done (not too al dente), but not soft! Drain, shaking out the moisture.
Add the tortellini to the broth. Add salt and pepper. Stir. Adjust for taste.
Ladle into heated bowls. Add parmesan on top, and sprinkle with some chopped parsley.