Dec

Tortellini in Modena style broth

Tortellini in Modena Style Broth or Tortellini in Brodo alla Modenese is a traditional dish from the Emilia-Romagna region in Northern Italy, with strong ties to the city of Modena. This culinary treasure dates back centuries and is rooted in the region’s rich gastronomic history. The making of delicate, ring-shaped pasta parcels, or tortellini, can be traced to local legends, with each tiny pasta package said to be inspired by the belly button of Venus, the Roman goddess of love. The filling typically consists of a flavorful mixture of pork, prosciutto, Parmigiano-Reggiano cheese, and nutmeg, and the pasta is cooked in a savory and aromatic meat-based broth. This dish embodies the warm and inviting essence of Italian cuisine, offering a harmonious blend of flavors and textures.

Difficulty

Moderate

Wine Pairings

Not Available

Servings For :

4 People

Timing

Approximately 40 minutes of preparation and cooking

Cost

Moderate

Italy Region

Emilia Romagna

Calories

Not Available

Ingredients

For the Tortellini:

250g (about 9 oz) of fresh tortellini (you can find them pre-made at the store or make your own if you prefer)
Filling for the tortellini: a mixture of ground pork, prosciutto, Parmigiano-Reggiano cheese, nutmeg, and egg (or use store-bought tortellini)

For the Broth:

1 liter (about 4 1/4 cups) of beef or chicken broth
1 small carrot, peeled and chopped
1 small celery stalk, chopped
1 small onion, peeled and chopped
1 bay leaf
Salt and black pepper

Preparation

For the Broth:

In a large pot, combine the beef or chicken broth, chopped carrot, celery, onion, and bay leaf.
Bring the broth to a boil, then reduce the heat and let it simmer for about 30-40 minutes, allowing the vegetables to infuse their flavors into the broth.
Season the broth with salt and black pepper to taste.
Strain the broth to remove the vegetables and bay leaf, leaving you with a clear, flavorful broth.

For the Tortellini:

If you’re making the tortellini from scratch, prepare the filling by mixing ground pork, finely chopped prosciutto, grated Parmigiano-Reggiano cheese, a pinch of nutmeg, and an egg.
Roll out the pasta dough (you can use store-bought or homemade pasta) into thin sheets.
Cut the dough into small circles (about 2 inches in diameter).
Place a small amount of filling in the center of each circle and fold it over to create a half-moon shape. Press the edges to seal, then bring the two corners together to form the classic tortellini shape.
Bring a large pot of salted water to a boil. Cook the tortellini until they float to the surface, indicating they are done. This should take about 2-3 minutes.

To Serve:

Divide the cooked tortellini among serving bowls.
Ladle the hot, flavorful broth over the tortellini.
Optionally, garnish with some grated Parmigiano-Reggiano cheese and freshly ground black pepper.
Serve your Tortellini in Broth alla Modenese hot and enjoy the comforting, rich, and aromatic flavors.

Tortellini in Broth alla Modenese is a classic Italian dish that captures the essence of Emilia-Romagna’s culinary traditions, offering a comforting and flavorful experience for those who enjoy it.