Tortellini in brodo

AT A GLANCE

  • Serves 6 people

  • 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
01   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.
02   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.
03   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.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY

Drinking Suggestion:

CRISP DRY WHITE VERMENTINO. , suggested by MAX ALLEN

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