You can use any combination of bones
for the broth. Use all one kind or mix them as done here. The important thing is
to make this stock with 4 - 5 pounds bones.
Italian Meat Tortellini in Broth
2 pounds white flour
1/2 pound Mortadella sausage
1/2 pound lean beef
1/2 pound lean pork
3 T. butter
Parmigiano Reggiano cheese to taste
Salt and freshly ground pepper to taste
1/2 teaspoon Nutmeg
Home-made chicken or beef broth 10 cups
1 pound beef bones
1 pound Veal bones
Beef and veal knuckles 1 pound each
1 pound Chicken wings
1 pound Chicken necks
Celery stalks with leaves 3
Fresh parsley small bunch
Bay leaves 3
1 teaspoon Whole black peppercorn
Prepare the broth:
Wash all the bones and vegetables. Trim the fat from the chicken. Peel and
roughly chop the vegetables. Place all the ingredients in a large stockpot.
Cover with cold water (about 3 1/2 L). Bring to a boil. Skim the surface for a
few minutes. Partially cover and simmer for 2 hours. Let cool. Strain through a
fine sieve. Chill for 12 hours and discard the fat that rises to the surface.
Prepare the pasta:
Sift the flour and salt onto a work surface and make a well in the center. Break
the eggs into the well and mix it with a fork. Draw in flour from the sides and
continue to mix until it is well-combined. Sprinkle flour over the mixture and
knead it with your hands for 10 minutes until it is elastic but still firm. It
may be necessary to add more flour to achieve this. Shape the dough into a ball
and cover it with a kitchen towel. Let it rest for 15 minutes. Knead the dough
again for 5-10 minutes until it is very smooth and pliable. Cover the dough and
let rest for 20 minutes.
Prepare the filling:
Cube the mortadella. Dice the beef and the pork. Saute the meats in butter in a
large skillet until it is browned on all sides. Add the cheese, salt, pepper,
and nutmeg. Transfer the ingredients to a food processor or finely grind them in
a meat grinder.
Fill the pasta:
Roll out the pasta very thinly. This may be done with a pasta machine. Cut the
dough, using a pasta wheel or knife, into 4 inch/10 cm wide strips. Using a
piping bag or a teaspoon, drop small mounds of filling at 2 inch/5 cm intervals.
Moisten the edges of the pasta. Fold the pasta over and press between the mounds
with your hand. Cut between the mounds with a pasta wheel. Press the edges
together to seal. Fold each square in half to form a triangle. Bring the two
corners together by wrapping them around your fingertip. Pinch the corners
together. Let them rest on a floured kitchen towel for an hour, rotating the
pieces 2 or 3 times.
Bring the stock to a boil. Season to taste with salt. Cook the pasta in the
broth. When they float to the top they are done. Spoon the pasta and broth into
bowls and serve.