Name: Tortellini in brodo
Prep time: 60 min
Cook time: 400 min
Total time: 460 min
Yield: 6
Ingredients: 5 small chicken carcasses (about 1.5kg), halved lengthways with a cleaver; 1 kg chicken wings; 1 tbsp olive oil; 2 carrots, halved widthways; 2 celery stalks, halved widthways; 1 onion, halved; 1 head of garlic, halved horizontally; 3 thyme sprigs; 6 whole black peppercorns; To serve: tarragon leaves, finely grated parmesan and rye bread; Chicken and parmesan tortellini; 300 gm (2 cups) “00” flour; 3 eggs, plus 1 for eggwash; 160 gm minced chicken; 100 gm minced pork; ½ garlic clove, crushed; 1½ tbsp finely chopped basil; 1 tbsp finely grated parmesan; Pinch of finely grated nutmeg

Tortellini in brodo

Australian Gourmet Traveller recipe for tortellini in brodo.

Serves 6

Prep

Cook

6H 40M

Total

7H 40M

Ingredients

5 small chicken carcasses (about 1.5kg), halved lengthways with a cleaver

1 kg chicken wings

1 tbsp olive oil

2 carrots, halved widthways

2 celery stalks, halved widthways

1 onion, halved

1 head of garlic, halved horizontally

3 thyme sprigs

6 whole black peppercorns

To serve: tarragon leaves, finely grated parmesan and rye bread

Chicken and parmesan tortellini

300 gm (2 cups) “00” flour

3 eggs, plus 1 for eggwash

160 gm minced chicken

100 gm minced pork

½ garlic clove, crushed

1½ tbsp finely chopped basil

1 tbsp finely grated parmesan

Pinch of finely grated nutmeg

Method

Main

1.Preheat oven to 200C. Divide carcasses and wings between 2 oven trays, rub with oil, season to taste and roast until golden (40-50 minutes). Pour off fat (discard), scrape juices and caramelised bits into a large saucepan along with carcasses and wings. Add vegetables, garlic, thyme, peppercorns and 3 litres cold water and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer gently until stock is very well flavoured (4-5 hours). Strain 2.2 litres into a wide saucepan over medium heat and simmer until reduced by almost half (30-40 minutes). Season to taste, keep warm.

2.Meanwhile, for chicken and parmesan tortellini, process flour and eggs in a food processor to combine. Turn onto a work surface, knead until smooth (3-5 minutes), wrap in plastic wrap and set aside to rest (30 minutes). Combine remaining ingredients (except eggwash) in a bowl, season to taste and set aside. Divide dough into thirds, and working with one piece at a time, feed through pasta machine, starting at the widest setting then reducing setting notch by notch and folding and rolling as you go, until pasta is 3mm thick. Cut out 7cm-diameter rounds with a pastry cutter, place on an oven tray dusted with flour and cover with a damp tea towel. Working with one round at a time, place 1 tsp chicken mixture in the centre, brush edges with eggwash, fold in half to form a semi-circle and press to seal. Brush straight edge of pasta with eggwash, bring together and press to seal. Return tortellini to tray.

3.Cook tortellini in batches in a saucepan of boiling salted water over medium-high heat until al dente (2-4 minutes). Drain, transfer to bowls, ladle broth over, season to taste, scatter with tarragon and parmesan and serve with rye bread.