We’re currently obsessed with Closed Cucina, the new cookbook by denim brand Closed which puts the recipes of its Italian craftspeople front and center stage. Alberto, who runs the denim laundry Everest with his brother, contributed his recipe for tortellini in brodo; as temperatures drop, we’re turning towards cozy classics, and these pasta parcels from Emilia-Romagna are sure to be a warming winter favorite.
Alberto swears by homemade chicken broth. “You just put water, vegetables, and a chicken carcass in a pan, then bring it to the boil. Leave it to simmer for an hour and a half,” he says. All that remains is transferring the broth to a second pan and boiling a handful of tortellini in it. Traditionally, the tortellini are filled with pork loin, mortadella, Parma ham, and Parmesan.
“But you can choose whatever you like best,” says Alberto. “Just make sure you grate fresh Parmesan on top at the end. When it melts into the broth, it’s absolutely delicious.”
“You can’t make good decisions on an empty stomach,” says Alberto, echoing a common Italian sentiment.
ALBERTO’S TORTELLINI IN BRODO
Prep 20 min | Cook 1.5 hours | Serves 4
INGREDIENTS
- 2 onions with skin, halved
- 2 tbsp extra virgin olive oil
- 1 bunch of soup vegetables, finely chopped
- 3 – 4 sprigs thyme, leaves plucked off and finely chopped
- 4 cloves
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 boiling chicken, ready to cook (approx. 1.5 kg)
- Salt, pepper
- 1 pinch of sugar
- 200 g small tortellini (ready-made)
- 1 small bunch of chives, cut into small rolls
- Some Parmesan cheese, grated
PREPARATION
- Roast two onion halves, cut side down, in a large pot for about 3 minutes. Pour in the oil and sauté the veg. Add the other onion, herbs and spices. Put the chicken on the vegetables and pour in about 3 l of cold water.
- Salt, bring to the boil and simmer at low heat for about 1.5 hours. Carefully remove the chicken from the broth and leave to cool. It can be used as desired for other dishes (e. g. as a salad topping or wrap filling).
- Pour the broth through a sieve into a second pot. Season with salt and pepper to taste, add a pinch of sugar.
- Let tortellini steep in the hot chicken broth for 3 – 4 minutes.
- Divide the tortellini and broth between bowls. Serve sprinkled with chives and Parmesan.
