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home > recipes > soups > tortelli in broth
from Chicago, IL For the pasta: 1 1/2 cups unbleached all-purpose flour 2 eggs salt 10 cups chicken broth For the besciamella: 2 tbsp. unsalted butter 3 tbsp. flour 1 cup whole milk For the filling: 1 shallot, chopped 2 tbsp. extra-virgin olive oil 10 mushrooms, sliced salt pepper 2 chicken thighs, boiled 2 tbsp. truffle paste 2 tbsp. grated Parmigiano Reggiano Make the pasta: Pour the flour on a counter; make a well in the center, add the eggs and salt, and work into the flour until a smooth dough forms. You might need to add a little water or flour. Wrap in plastic; set aside for 30 minutes. Cut into 4 pieces. Using a pasta machine, roll into thin sheets. Cover with a clean kitchen towel. Make the besciamella: Melt the butter in a pan. Add the flour; cook over medium heat 4 minutes, stirring. Whisk in the milk; cook until boiling and thick, whisking. Make the filling: Saut the shallot in the olive oil. Add the mushrooms, salt, and pepper and cook until soft; pur e in a food processor. Debone the chicken; pur e in the processor. Combine with the mushrooms, 1/2 cup of the besciamella (reserve the rest for another use), truffle paste, Parmigiano, salt, and pepper. Place teaspoons of the filling on half of the pasta sheets; top with the remaining pasta. Press between the rows of filling to seal; cut with a round 1" cookie cutter. Knead the trimmings until smooth; repeat the procedure until you have used all the ingredients. Bring the broth to a boil; cook the tortelli until al dente. Serve in a soup tureen, passing extra Parmigiano around the table. Serves 12.

Tortelli in Broth


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keyword: tortelli
keyword: broth
ethnicity: italian
recipes for soups
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

For the
pasta:
1 1/2 cups unbleached
all-purpose flour
2
eggs
salt
10 cups
chicken broth
For the besciamella:
2 tbsp.
unsalted
butter
3 tbsp.
flour
1 cup whole
milk

For the filling:
1
shallot, chopped
2 tbsp. extra-virgin
olive oil
10 mushrooms, sliced
salt
pepper
2
chicken thighs, boiled
2 tbsp.
truffle paste
2 tbsp. grated Parmigiano Reggiano

Make the
pasta: Pour the flour on a counter; make a well in the center, add the
eggs and salt, and work into the flour until a smooth dough forms. You might need to add a little water or flour. Wrap in plastic; set aside for 30 minutes. Cut into 4 pieces. Using a pasta machine, roll into thin sheets. Cover with a clean kitchen towel.

Make the besciamella:
Melt the butter in a pan. Add the flour; cook over medium heat 4 minutes, stirring. Whisk in the milk; cook until boiling and thick, whisking.

Make the filling: Saut the
shallot in the
olive oil. Add the mushrooms, salt, and pepper and cook until soft; pur e in a food processor. Debone the chicken; pur e in the processor. Combine with the mushrooms, 1/2 cup of the besciamella (reserve the rest for another use), truffle paste, Parmigiano, salt, and pepper. Place teaspoons of the filling on half of the pasta sheets; top with the remaining pasta. Press between the rows of filling to seal; cut with a round 1" cookie cutter. Knead the trimmings until smooth; repeat the procedure until you have used all the ingredients. Bring the broth to a boil; cook the tortelli until al dente. Serve in a soup tureen, passing extra Parmigiano around the table.

Serves 12.



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