Mixture: 2 cups of wheat flour
2 eggs
1 tablespoon of butter or margarine
1 tablespoon of olive oil
250g boneless, skinless chicken breast, cut into cubes
60g mortadela
1 small egg
A pinch of nutmeg
8 cups of chicken broth (see recipe)
Parmesan cheese ralado (optional)
Broth: 2kg chicken carcass, wings, and gizzards
4 liters of water
10 peppercorns
3 sprigs of parsley
2 sprigs of dill weed
1 medium carrot
1 medium onion with 2 cloves
salt to taste
Mixture: 2 cups of wheat flour
2 eggs
1 tablespoon of butter or margarine
1 tablespoon of olive oil
250g boneless, skinless chicken breast, cut into cubes
60g mortadela
1 small egg
A pinch of nutmeg
8 cups of chicken broth (see recipe)
Parmesan cheese ralado (optional)
Broth: 2kg chicken carcass, wings, and gizzards
4 liters of water
10 peppercorns
3 sprigs of parsley
2 sprigs of dill weed
1 medium carrot
1 medium onion with 2 cloves
salt to taste
To make the dough: place the flour on a work surface and create a well in the center
Break the eggs into this well and mix well with a fork
Gradually add some of the flour to the eggs, mixing with a fork until the eggs have absorbed as much flour as possible
Shape into a ball
Remove any tough pieces from the work surface and lightly dust with flour
Work the dough until it is smooth and elastic, adding more flour if necessary to achieve a firm but not hard dough
This takes about 10 minutes
Wrap in plastic wrap and let rest for 30 minutes
Melt the butter with olive oil in a small frying pan
Add the chicken and cook for 1 minute
Pulse in a food processor with mortadela
Mix with egg and nutmeg
Divide the dough in half
Wrap one half to keep it from drying out
Open the other half on a lightly floured surface
Roll as thin as possible (you can also use a pasta machine)
Cut into 8cm diameter rings
Place 1/2 teaspoon of filling in the center of each ring
Dampen the edge with water
Folding in half, press edges together tightly
Close the two ends to form a little hat
Repeat with remaining dough
Arrange on a baking sheet lined with parchment paper, making sure none touch
This can be prepared ahead and frozen for up to 3 months
To make the broth: place all ingredients except salt in a pot
Cover and bring to a boil
Lowering heat, simmer for 2 hours
Scoop off fat from surface before using the broth
Yield 3 liters
Bring to a boil in a large pot
Add tortellini, cook until tender but still "al dente"
Take 3 minutes to cool, and 10-12 minutes if frozen
Serve immediately
Serve Parmesan cheese on the side, if desired
Serves 6-8 people.
