Tortellini in capon broth

A real classic, omnipresent on any Italian table: tortellini in capon broth.

The recipe of tortellini in capon broth

Ingredients for 8 people:

• For pasta:
  • white flour g 400
  • 4 eggs
  • salt

• For the filling and broth:
  • a capon
  • porcini mushrooms g 350
  • grated parmesan
  • garlic
  • parsley
  • celery
  • carrot
  • onion
  • olive oil
  • salt
  • black peppercorns.

Clean, peel and wash the capon, then boil it for about an hour and a half, over medium heat, in salted water with a stick of celery, a carrot, a small onion and some peppercorns.

In the meantime, clean the porcini mushrooms, cut them into chunks and cook them in a pan with 3 tablespoons of oil and a clove of garlic for about 5 minutes, then turn off, add a little salt, pepper and chopped parsley, then leave them cool.

Prepare the pasta for the tortellini: put the flour in the shape of a cone on a surface; in the center put the eggs and a little salt. Work for a long time until you get a firm paste, and let it rest for 30 minutes wrapped in cling film.

When the capon is cooked, remove the meat from the flesh. Weigh 250 g of pulp and mix it with the porcini mushrooms. Take everything and put it in a bowl, mixing it with 2 tablespoons of Parmesan and a pinch of salt and pepper. With the special machine roll the dough into thin sheets; cut them into squares of 3 cm on each side, place half a teaspoon of filling in the center of each, fold the dough into a triangle and, turning the latter around the index finger, form a ring welded at the ends

Repeat the operation until all the ingredients are used up
Just before serving, strain the capon broth and boil the tortellini al dente. Serve them in their own broth, with Parmesan on the side.