Tortellini in Broth

Name: Tortellini in Broth
Yield: Serves 8 to 10
Cuisine: Italian
Ingredients: 8 ounces, ground chicken; 2 cups, chicken broth; ½ , onion, peeled; 3 , garlic cloves, peeled and smashed; 4 , parsley stems; ¼ teaspoon, salt; ¼ teaspoon, ground nutmeg; 4 ounces, ground chicken; 2 ounces, mortadella, chopped coarse; 1 ounce, Prosciutto di Parma, chopped coarse; 2 tablespoons grated, Parmigiano-Reggiano cheese; 2 tablespoons, chopped fresh parsley; 2 tablespoons, extra-virgin olive oil; ¼ teaspoon, ground nutmeg; 8 ounces, Fresh Egg Pasta; 1 tablespoon, salt

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Tortellini in brodo is a treasured dish of pasta-loving Emilia–Romagna.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES8 to 10

TIME1¾ hours, plus 30 minutes drying

Italian Name:Tortellini in brodo

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Deceptively simple, this dish is nothing more than filled pasta barely swimming in a basic broth. But it achieves complexity for a few reasons: The delicate pasta shapes are tiny and intricately folded, the flavors inside are rich and meaty...

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