All over the world, people who celebrate Christmas do so with big meals that encourage the whole family to get together. In every country and culture, there are different traditions associated with the holiday and this is true of the food consumed as well. Tuscany, of course, has many traditional dishes that are served at Christmas.
One such dish, typical of Florence, is Tortellini al Brodo, which is comprised of tortellini served in a broth. This delicious dish is served as an early course and is presented with some freshly grated parmesan cheese on top. It is best tried in Tuscany once you have found a luxury villa in Florence but we also have a recipe prepared so that you can try it at home first.
One such dish, typical of Florence, is Tortellini al Brodo, which is comprised of tortellini served in a broth. This delicious dish is served as an early course and is presented with some freshly grated parmesan cheese on top. It is best tried in Tuscany once you have found a luxury villa in Florence but we also have a recipe prepared so that you can try it at home first.
Ingredients:
Makes about 200 tortellini pieces
Filling
150 g prosciutto crudo
150 g mortadella
2 sausages
2 eggs
50 g parmesan
Pasta
500 g unbleached all-purpose flour
5 eggs
Pinch of salt
Method:
1. Blend the prosciutto crudo, mortadella and sausage until finely chopped, the add the two eggs and the parmesan and blend again before setting it aside.
2. On a clean counter, shape the flour into a mound with a well in the centre. Add the eggs and salt and beat the eggs, drawing flour as you go, until mixed and slightly thickened. Then use your hands to draw more of the flour into the eggs and blend into a smooth dough.
3. Knead the dough until elastic and then roll out thin sheets of pasta. Cover the sheets with plastic wrap as you work to keep it moist.
4. Cut the pasta into 2 inch rounds using a biscuit cutter. Place a 1/4 tsp of the meat filling in the center of each, fold in half and seal the edges. Bring the tails of the half circle together and twist one over the other.
5. Bring a beef broth to a boil and add the tortellini. Reduce the heat and simmer, uncovered. The tortellini will float to the surface once they are done.
6. Enjoy at home or in Florence.
Makes about 200 tortellini pieces
Filling
150 g prosciutto crudo
150 g mortadella
2 sausages
2 eggs
50 g parmesan
Pasta
500 g unbleached all-purpose flour
5 eggs
Pinch of salt
Method:
1. Blend the prosciutto crudo, mortadella and sausage until finely chopped, the add the two eggs and the parmesan and blend again before setting it aside.
2. On a clean counter, shape the flour into a mound with a well in the centre. Add the eggs and salt and beat the eggs, drawing flour as you go, until mixed and slightly thickened. Then use your hands to draw more of the flour into the eggs and blend into a smooth dough.
3. Knead the dough until elastic and then roll out thin sheets of pasta. Cover the sheets with plastic wrap as you work to keep it moist.
4. Cut the pasta into 2 inch rounds using a biscuit cutter. Place a 1/4 tsp of the meat filling in the center of each, fold in half and seal the edges. Bring the tails of the half circle together and twist one over the other.
5. Bring a beef broth to a boil and add the tortellini. Reduce the heat and simmer, uncovered. The tortellini will float to the surface once they are done.
6. Enjoy at home or in Florence.
Photo credit: Marco Carboni / CC BY-SA 3.0
