"tortellini, small pasta shapes stuffed with minced (ground) chicken, pork,prosciutto,mortadella,parmesan
and all the other usual flavourings such as nutmeg".
Many cooks and chefs receive their first culinary experience from their mother,as was my case.I settled on making my own version of how chef Emeril Lagasse whose Portuguese mother Hilda gave him his first experience,working in a Portuguese bakery, where he mastered the art of bread and pastry baking.
Tortellini en Brodo Sinatra (my way)
It was like the old trick of trying to palm off a Marks and Spencer´s ready meal as your own.Emeril´s version of brodo retained all the constituents of the stock without straining them.My version was to be a clearer version ( the more traditional way).Slightly cloudy it may have been but delicious it turned out to be.Thank you Emeril for the starting point.
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 2 teaspoons minced garlic
- a few sprigs of fresh basil
- 1/2 teaspoon chilli flakes
- 4 cups (1 litre) home made chicken broth
- 1 packet (250g) fresh artesan tortellini
- 2 tablespoons minced parsley
- Salt, to taste if necessary
- 1/2 cup finely grated Parmesan cheese
Add the garlic, basil, and crushed red pepper and sauté for 2 more minutes.
Add the chicken stock and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 20 minutes.
Strain the stock through a conical sieve and then again through a sieve lined with muslin
return to the pan and cool.Skim the service for any fat or scum and reheat
Add the tortellini and cook for 5 minutes if using fresh; 15 minutes if using dried. The pasta should be al dente
Stir in the parsley, taste, and adjust the seasoning if necessary. Remove from heat and ladle into soup bowls.
Garnish each bowl with one tablespoon of the cheese. Serve immediately.