Ginger Jar Food


Thursday, January 14th, 2010

Tortellini in brodo

This classic Italian dish is usually made with the broth left over from preparing Bollito Misto(mixed boiled meats, a Milanese speciality). The tortellini are filled with a mixture of ground pork, proscuitto and black pudding (mortadella) and poached then served in this rich, meaty broth. My healthy version simplifies the recipe a little and cuts out much of the fat.

Serves 2


200g pork loin medallions
2 slices proscuitto, trimmed of fat
1 tablespoon of mixed chopped fresh herbs, such as thyme, rosemary and sage
A pinch of nutmeg
20g grated parmesan (optional)
1/2 egg, whisked
500ml good beef stock
100g frozen peas

For the pasta, if you don’t want to make your own, you can either use fresh lasagne sheets cut into rounds or fresh wonton wrappers from an Asian supermarket.

For the pasta:
400g ’00′ flour
4 eggs, lightly whisked
1 tablespoon of olive oil

20g parmesan to serve (again optional)


  1. To make the pasta, place the flour in a food processor and with the motor running add the olive oil and then the eggs until the dough takes on the shape of cous cous (small breadcrumbs).
  2. Squeeze a little between your fingers to ensure the dough is not too dry or too sticky (add flour or egg to correct if necessary), then tip out onto a clean surface and knead briefly until smooth.
  3. Wrap in cling film and leave to relax in a cool place for about an hour.
  4. To make the filling: Grind the pork medallions, trimmed proscuitto, herbs, egg, parmesan (if using) and nutmeg together in a food processor. Season generously with salt and pepper.
  5. To assemble the tortellini: Roll the pasta out in batches using a pasta machine until it’s on it’s thinnest setting. Cut rounds of about 6cm diameter out of the pasta and place a teaspoon sized mound of filling in the centre. Paint a little beaten egg or water around the edge of the pasta circle, then fold the circle over to create a half moon and stick down, using your fingers to push any air out of the parcel. Pick the parcel up and fold the two ‘corners ‘of the half moon round your finger and stick them together using a little more egg or water. Then fold the top of the half moon away from the sealed corners (see pictures below). You need 10 to 12 tortellini each.
  6. Place the filled tortellini on a floured baking sheet until ready to use, covered in the fridge if delaying for some time.
  7. To serve, heat the beef stock in a sauce pan, add the peas and cook for one minute. Add the tortellini and poach at a gentle boil for a further 3 mins until cooked (test one to check the pork is cooked through).
  8. Serve immediately in bowls with a little extra parmesan grated on top (if using).


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