Text 33286, 125 rader
Skriven 2010-01-08 08:36:40 av bill swisher (1:124/311)
     Kommentar till en text av Dale Shipp
Ärende: Re: New Broth flavor?
=============================
On 1/6/2010 10:33 PM, Dale Shipp wrote:

> We use chicken broth in a number of recipes.  It is easy to keep around.
> I do make a chicken broth from bones and skin of a roaster chicken when
> we get one from BJs.  That makes a very good broth that becomes the
> basis for gravy next time we need it.   Also use their vegetable broth
> and beef broth occasionally, but only in the small cans -- not the big
> ones.

We use chicken stock a lot.  But this style broth sounds simple enough.

Tortellini en Brodo: Tortellini in Broth

Recipe copyright 2001, Mario Batali. All rights reserved.

Prep Time:
     1 hr 0 min
Inactive Prep Time:
     0 min
Cook Time:
     2 hr 0 min

Level:
     0

Serves:
     4 servings

Ingredients

     * 6 cups brodo, recipe follows
     * 1 1/4 pounds tortellini, recipe follows
     * Parmigiano-Reggiano, grated

Directions

Bring the brodo to a boil. Add the tortellini and cook for 8 to 10 
minutes, until all the tortellini are floating to the top of the pot. 
Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the 
hot broth on top of the tortellini, top with grated Parmigiano.

Brodo:

     * 1 pound beef scraps
     * 1 pound beef or veal bones
     * 1 pound beef tongue, cut into 4 or 5 pieces
     * 1 (4 to 5 pound) stewing hen, cut into 6 pieces
     * 1 onion, coarsely chopped
     * 1 carrot, coarsely chopped
     * 1 celery rib, coarsely chopped
     * 10 to 12 quarts cold water
     * Salt and pepper

Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery 
in a large soup pot, cover with the water and bring almost to a boil, 
very slowly. Reduce the heat to simmer before the mixture boils, and 
allow to cook for 4 hours, skimming off the foam and any excess fat that 
rises to the surface. After 4 hours, remove from heat, strain the liquid 
twice, first through a conical sieve and second through cheesecloth, and 
allow to cool. Refrigerate stock in small containers for up to a week or 
freeze for up to a month.

Tortellini:
Filling:

     * 2 tablespoons butter
     * 1 tablespoon extra-virgin olive oil
     * 4 ounces ground turkey
     * 4 ounces ground veal
     * 4 ounces ground pork shoulder
     * 4 ounces prosciutto, finely diced
     * 4 ounces mortadella, finely diced
     * 1 egg, beaten
     * 1 cups Parmigiano-Reggiano, grated
     * 1/8 teaspoon nutmeg

Pasta:

     * 3 1/2 to 4 cups flour
     * 4 eggs
     * 1/2 teaspoon extra-virgin olive oil

Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the 
butter and oil until it foams and subsides. Add the turkey, veal and 
pork shoulder and cook over high heat, stirring occasionally, until the 
meat is well-browned and begins to release some of its juices. Add the 
prosciutto and mortadella and cook for 5 minutes more. Remove from heat 
and allow to cool. Place in a food processor and mix to combine. Add the 
egg and the Parmigiano-Reggiano and mix well to combine. Season with 
salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated 
nutmeg and mix again. Set aside in the refrigerator until ready to use.

Pasta: Mound 3 cups of flour in the center of a large wooden cutting 
board. Make a well in the middle of the flour, add the eggs and oil. 
Using a fork, beat together the eggs and begin to incorporate the flour 
starting with the inner rim of the well. As you incorporate the eggs, 
keep pushing the flour up to retain the well shape (do not worry if it 
looks messy). The dough will come together in a shaggy mass when about 
half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of 
your hands. Add more flour, in 1/2-cup increments, if the dough is too 
sticky. Once the dough is a cohesive mass, remove the dough from the 
board and scrape up any left over dry bits. Lightly flour the board and 
continue kneading for 3 more minutes. The dough should be elastic and a 
little sticky. Continue to knead for another 3 minutes, remembering to 
dust your board with flour when necessary. Wrap the dough in plastic 
wrap and set aside for 20 minutes at room temperature.

Roll the pasta into sheets using a pasta machine. For the desired pasta 
sheet thickness, gradually pass the dough through the settings starting 
with the widest and continuing to the number 9 setting.

With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. 
Place 3/4 teaspoon of filling in the center of each square. Fold into 
triangles, press out any air around the filling, and press to seal the 
edges. Bring the points of the long side together to form a ring, and 
seal between your fingers.

Set the tortellini aside on a sheet pan, wrap well with plastic wrap, 
and refrigerate. Reserve for later assembly.

Yield: 1 1/4 pounds
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