Tortellini in brodo

Tortellini in  brodo

Suggested material offered in store

Ingredients

DUCK CONFIT

Ingredients:

Duck leg (3)

* Bologne herbal sea salt 12g / kg (available at Dante)

Duck fat

STUFFING:

Ingredients:

300 g confit duck meat

1 egg yolk

50 g of parmesan cheese

A little duck fat

CAPON BROTH

Ingredients:

1/2 capon

10 liters of water

1 large Spanish onion (keep the peel)

4 whole celery stalks

4 whole carrots

1 bunch of Italian parsley

1 big tomato

Salt

EGGS PASTA

Ingredients:

2 ½ cups flour 00

2 ½ cups of semolina

1 tbsp. fine sea salt

1 tbsp. olive oil

9 large egg yolks

6 large eggs


Preparation

DUCK CONFIT

Method:

Arrange the thighs in a container

Sprinkle coarse salt (under and above) let rest for 24 hours in a fridge.

Clean the thighs of the coarse salt

Melt the fat in a casserole Julienne 28cm without bringing it to a boil (simmer). Arrange the thighs in the cooking casserole and pour the fat until it covers them.

Put in the oven at 250 ° F (see that the fat simmers throughout cooking)

Cook about 2 ½ to 3 hours.

Confit is ready when you can separate the two bones of the thigh only with slight resistance.

Pass the duck fat through a sieve in a bowl. Add the thighs.
Reserve in the refrigerator until use. (3-4 months)


Method (stuffing):

Put everything in the robot and make a homogeneous stuffing.

 

CAPON BROTH

Method:

In a large casserole, put all the ingredients and when it’s boiling, simmer and cook gently 2 ½ to 3 hours uncovered.

Filter the broth. Keep the carrots, celery, onions and pulled capon.

 

EGGS PASTA

Method: (pasta):

In the bowl of the robot put the flour and salt and pulse to mix. Add the olive oil. In another bowl, beat egg yolks and whole eggs. Start the robot and pour the egg mixture into the tube. Stop the robot when a ball is formed. Refrigerate for 2 hours.

 

FLATTEN

Cut a slice of dough 0.5 inch. Flatten with a rolling pin. Place the machine at the first hole (the largest, which is number 6 for the Imperia machine).

Sprinkle the slice with semolina regularly.

Pass the slice between the rollers. Fold the slice and go again.

Repeat this step 4 times (more if necessary) until the slice is smooth and the same width as the rollers.

Place the machine on the 5th, 4th and 3rd holes, repeat the previous step 1 time without folding.

Finish with hole 2.

Place a sheet of dough the length of your ravioli mold, flour your sheet on the side that goes on the mold) and pass the rolling pin to form small squares.

Place a small amount of stuffing in the center of the square. Fold to form a triangle, seal around the stuffing and turn around your finger and press the two ends. Flip the other tip. (See Video)

Cook for 1 minute in hot capon broth.

Serve with parmesan cheese.


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