Bologna Tortellini in Brodo 🥟

Method

1. 1

   Start the broth 3 hours ahead: cover bird and vegetables with cold water, bring barely to a simmer, skim often; it must stay clear, not milky. Strain.

2. 2

   Sear the pork loin in butter until just coloured outside and rare inside; cool, then mince very fine with prosciutto. Mix with Parmigiano, nutmeg and salt until the filling sticks in one mass.

3. 3

   Knead flour, eggs and salt 8 minutes to a silky dough; rest wrapped 30 minutes. Roll paper-thin (setting 1 of 7).

4. 4

   Cut 3 cm squares; place a hazelnut of filling in each corner, fold into a triangle, wrap around a finger and pinch the two corners through — a ring like a navel.

5. 5

   Boil salted water (not broth, which the pasta would cloud); drop tortellini in and pull out 30 seconds after they float — 2 minutes maximum from the start.

6. 6

   Warm bowls, fill with clear strained broth, float 80-100 g of tortellini per bowl. Serve immediately, no cheese at the table — the filling already has one.