Photograph of the finished Tortellini in brodo

Italy · Mì tortellini nhân thịt nấu nước dùng

Tortellini in brodo

2 hr Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 320 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Pork tenderloin Pork tenderloin 100 g
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 60 g
  • Photograph of Mortadella sausages Mortadella sausages 60 g
  • Photograph of Grated cheese Grated cheese 80 g
  • Photograph of Nutmeg Nutmeg 0.8 g
  • Photograph of Chicken broth Chicken broth 1.4 l
  • Photograph of Unsalted butter Unsalted butter 20 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Knead the flour with the eggs until a smooth dough is formed, then cover and let it rest for 30 minutes.
  2. 2 Sear the pork tenderloin with a little butter for 8 minutes until cooked through, let cool, then blend it with the raw ham and mortadella.
  3. 3 Mix the filling with grated cheese, a little egg, nutmeg, salt and pepper until it thickens.
  4. 4 Roll the dough very thinly, cut it into 3 cm squares, place a pea-sized filling in the center, fold it diagonally, then wrap it around your fingertip and press the two ends together.
  5. 5 Bring the clear chicken broth to a gentle boil, then add the tortellini and cook for 4 minutes, or until they float to the surface.
  6. 6 Ladle both the noodles and broth into a bowl, sprinkle with grated cheese, and serve hot.

With an appliance

  • Air fryer 2 hr 50 min

    Replace step 2: lightly spray oil onto the pork tenderloin, bake in an air fryer at 180 degrees for 9 minutes, flipping at the 5th minute, then let cool before blending with ham and mortadella. Keep step 5 as tortellini requires boiling in broth.

Start cooking