Of which 1.7 g sugars and 9.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (pork) · Calcium (Parmigiano Reggiano)
Allergens gluten, egg, milk
Tortellini in brodo
Meat tortellini in capon and beef broth
The Christmas and Sunday dish of Bologna and Modena. The filling has had a recipe registered with the Bologna Chamber of Commerce since 1974: pork loin, prosciutto, mortadella, Parmigiano, egg and nutmeg. It's served in a clear capon and beef broth, and nothing else. This recipe assumes the broth is already made and strained (see the technical note).
Ingredients
- 300 g (10½ oz) 00 flour
- 150 g (5½ oz) whole egg, without the shell
- 8 g semolina for dusting, amount retained
- 120 g (4 oz) pork loin
- 15 g (½ oz) unsalted butter, for searing the loin
- 100 g (3½ oz) prosciutto di Parma
- 100 g (3½ oz) mortadella di Bologna
- 120 g (4 oz) Parmigiano Reggiano
- 50 g (1¾ oz) whole egg, without the shell
- ½ g nutmeg
- 1800 g (4 lb) homemade meat broth (capon or chicken, and beef), strained
- 30 g (1 oz) Parmigiano Reggiano, for the table
Method
- Filling: cut the pork loin into cubes and sauté in the butter for 6–8 min, until cooked through; let cool.
- In the food processor, grind the pork, prosciutto and mortadella until fine; mix with the Parmigiano, egg and nutmeg; cover and chill for 2 h.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
