Episode #308 - Tortellini in Brodo (in Chicken Broth)
Two Mistakes, one Big and
One small.
- I read 4 Cups of water instead of 4 Quarters. And
it did seem strange. So I read it again, and it still
called for 4 Cups. I went with my guts and I used 8
Cups in the beginning, and at the end I added an
extra 2 before cooking the Tortellini. This morning,
when I got the magazine back in my hands to write
this post…oh well, it says, clearly, 4 Quarters. Ops.
- Also I did realize that I did not use the Egg in
the filling…but its consistency was good, so I did
not think about double-checking.
On the other side, the
amount of Flour indicated in the magazine was really
a bit too much…or maybe they just had bigger eggs
then me?
About the Tortellini
- When you start rolling them and closing them: The
First Ten Do Not Count. Do not get overwhelmed; they
will keep on looking better, as you warm up your
fingers to it.
- You should cook, in the order: Broth, Filling and
then the Pasta…by the time you have done rolling the
dough, you will be probably in need of some wine to
cure your back that is starting to cramp. Sit the
Dough to rest for a half hour, then DO THE SAME; fill
your glass and crush for a bit.
TORTELLINI IN BRODO (with Chicken Broth)
Serves: 6
Prep Time: 20 min
Cooking Time: 4 1/2, 5 hours
Ingredients
BROTH
1 Lb Beef Brisket
1 Whole Chicken cut into 6 pieces
1 Large White Onion
3 Carrots (2 of them for bonus recipe)
3 Celery Stalks
1 Tablespoon of Salt
Vegetable Stock
before you get to the next episode, please challenge yourself with an Organic Vegetable Stock. May I suggest...double the ingredients, and cook a lot of it in a big, deep pot. Then freeze half of it, and use it when a new recipe will call for it.
Vegetable Stock
Serves: 8 Cups
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Ingredients.
2 Potatoes
2 Onions
2 Leeks
2 Carrots
2 Turnips
1 Celery stalk
2 Tomatoes
6 Cups of water
Salt & Pepper