How to Make Tortellini in Brodo
We recently started carrying imported Italian dried tortellini. They're so good! With some broth and Parmigiano, they make a delicious winter meal... brodo. Here's our go-to recipe for Tortellini in Brodo.
Tortellini in Brodo Recipe
Ingredients
• Allemandi tortellini with cheese
• Denver Bone Broth
• Aged Parmigiano Reggiano (with rind)
Steps
- Warm the bone broth to a simmer and add the parmesan rind
- Bring about 2 quarts of well salted water to a boil and add the Tortellini
- Cook the tortellini at a steady boil for 12-13 minutes, reserve at least 1 cup of cooking liquid and strain pasta (they will be undercooked and firm)
- Add about half of the reserved cooking liquid to the broth then add the tortellini
- Simmer for 1-2 minutes and add more of the reserved liquid if needed
- Slowly fold in the grated Parmigiano so it incorporates in to the broth, reserving a couple of tablespoons for serving
- Add salt & pepper to taste and ladle to serving bowls, top with remaining Parmigiano
- Tags: brodo broth recipe tortellini
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