|CLASSIC pasta||tortellini and a basil and tomato brodo|
Here is a tortellini in brodo variation, with basil and tomato. This is obviously more colorful and provides a fresh outdoor touch in the spring and summer with fresh basil. The beautiful, stylish tortellini are a special joy and a culinary treasure. .
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.
easy to do:
Bring four quarts of water to a 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.
In another sauce pan, over medium heat, add the garlic and cook until it starts to sizzle. Add the chicken broth and the tomatoes and a teaspoon of salt. Bring to a boil and simmer for fifteen minutes. Add the tortellini when they are ready, add half the basil, stir. Add a twist of freshly ground pepper, and taste for salt and pepper.
Serve in heated bowls. Add a tablespoon or so of the parmesan to each bowl, and top with the remaining basil.