Tortellini in Broth (Tortellini in Brodo)
Tortellini in Broth (Tortellini in Brodo)
Ingredients
- 3/4 lb (340 g) boneless, skinless chicken thighs, cubed
- 2 tbsp (30 ml) butter
- 1/2 cup (125 ml) dry white wine
- 1/4 lb (115 g) mortadella, diced
- 2 1/2 cups (175 g) fresh Parmesan cheese, grated, plus more for serving
- 1 egg
- 1/4 cup (60 ml) chicken broth
- Ground nutmeg, to taste
- Fine durum wheat semolina, for dusting (see note)
- 1 recipe fresh egg pasta (see recipe)
- 1 recipe tortellini broth (see recipe), simmering
Instructions
- In a skillet over medium-high heat, brown the chicken in the butter. Add the wine and simmer for 5 minutes or until the chicken is cooked through. Continue to cook until the wine has almost completely reduced. Season with salt and pepper. Let cool for 15 minutes.
- In a food processor, blend the mortadella, Parmesan and egg. Add the chicken and purée until the mixture is smooth. Add the broth and nutmeg. Process until silky. Add more broth, about 1 tbsp (15 ml) at a time, as needed. Adjust the seasoning. Transfer into a bowl. Cover and refrigerate for 1 hour.
Tortellini in Broth (Tortellini in Brodo)