Tortellini in brodo
- Published: 28 Nov 23
- Updated: 25 Mar 24
A Piedmontese classic, this dish from chef Chris Leach at Italian restaurant Manteca in London might look simple but is a labour of love. Tiny handmade tortellini are made using meat from a bollito misto (Italian mixed boiled meats), then served in the rich stock the meat was simmered in, ensuring nothing goes to waste.
Don’t want to make the bollito misto? You can make the filling from finely chopped cooked meat and parmesan as shown here, or try other fillings like ricotta, nutmeg and sage.
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Serves 6 -
Hands-on time 1 hour 20 min, plus 30 min resting
Nutrition
- Calories
- 411kcals
- Fat
- 19g (7.9g saturated)
- Protein
- 34g
- Carbohydrates
- 27g (4.2g sugars)
- Fibre
- 0g
- Salt
- 1.7g
delicious. tips
Making 100 tortellini sounds like a mission, but it’s quicker than you think – once you get into the rhythm you really pick up the pace. Of course, you can enlist helping hands, or if you find the small tortellini too fiddly, you can create larger 5cm squares and just have fewer tortellini per serving.
You can make the tortellini the day before and keep them on the tray of semolina in the fridge. On the day itself it’s just a case of boiling them for a few minutes and warming up the stock – easy.
Want to make this dish without the bollito misto? You’ll need around 450g of spoonable filling for the amount of pasta. You can make it out of finely chopped cooked meat and parmesan as shown here, or try other fillings like ricotta, nutmeg and sage.