Tortellini in Brodo

Ingredients

• 150g pork loin
• 150g prosciutto crudo
• 150g mortadella di Bologna
• 220g Parmigiano Reggiano, finely grated
• 2 large eggs, for the filling
• 20g butter
• Grated nutmeg, to taste
• 1 sprig rosemary
• 1 garlic clove
• 300g plain 00 flour
• 3 large eggs, for the pasta
• 1kg beef shin
• Half a boiling hen or 2 chicken carcasses
• 1 onion
• 1 carrot
• 2 celery sticks
• Salt and black pepper, to taste

Before you cook

• Rub the pork loin with salt, pepper, chopped rosemary and crushed garlic and leave it covered in the fridge overnight
• Peel and halve the onion, and roughly chop the carrot and celery
• Grate the Parmigiano finely
• Clear a large floured board and have a small bowl of water ready for sealing

Steps

1. Wipe the seasoning off the pork loin and pat it dry.
2. Brown the loin slowly in the butter over low heat for about 20 minutes, turning it, until cooked through and golden.
3. Set the pork aside to cool completely.
4. Put the beef shin, hen, onion, carrot and celery into a stockpot and cover them with 4 litres of cold water.
5. Bring the pot slowly to a bare shiver and skim off the grey foam as it rises.
6. Simmer the broth uncovered for 3 hours, never letting it boil, so it stays clear.
7. Mince the cooled pork, prosciutto and mortadella together twice through the fine plate of a mincer, or chop them to a fine paste by hand.
8. Mix the minced meats with the Parmigiano, two eggs and a good grating of nutmeg.
9. Work the filling with your hands for several minutes until it is smooth and holds its shape.
10. Cover the filling and rest it in the fridge for at least 12 hours to let the flavours settle.
11. Make the pasta by working three eggs into the flour, then knead the dough for 10 minutes until glossy and firm.
12. Wrap the dough and rest it for 30 minutes.
13. Roll the dough as thin as you dare, thin enough to see your hand through it.
14. Cut the sheet into 3cm squares, working quickly and keeping the rest covered so it does not dry.
15. Place a filling the size of a pea in the centre of each square.
16. Fold each square into a triangle, press out the air and seal the edges firmly.
17. Wrap the long edge of the triangle around your fingertip and pinch the two points together, leaving the peak standing up.
18. Lay the finished tortellini on a floured tray without letting them touch.
19. Strain the broth through a fine sieve lined with muslin and skim off the fat.
20. Season the broth with salt and bring it back to a gentle simmer.
21. Drop the tortellini into the simmering broth in batches.
22. Cook them for 3 to 4 minutes, until they float and the pasta at the seam is tender.
23. Ladle the tortellini and broth into warm soup plates and serve with grated Parmigiano on the side.