Tortellini in broth

To prepare tortellini in broth, start with the filling which will need a long rest. Cut the mortadella, ham, and pork loin into pieces, removing the harder outer parts. Pass everything through a meat grinder, using a medium plate 1 and collecting the ground meat in a bowl. Do not set the meat grinder aside, it will be needed again. Add the grated cheese 2, salt, pepper, and egg 3 to the ground meat. Also add a pinch of grated nutmeg. Mix all the ingredients by kneading with your hands.

Pass through the meat grinder again, this time using the finest plate 4. Compact again with your hands, then cover with plastic wrap and place in the fridge for 12 hours. When there are about 4 hours left, prepare the meat broth. Peel the onion and cut it in half 5. Insert 3 cloves into each half 6

and place them in a hot pan 7. Wash the celery and carrot well, then cut them into pieces 8. Place the chicken and beef in a large pot 9.

Add the celery and carrots 10. When the onions are well browned, remove them with a fork 11 and transfer them to the pot 12.

Add the water 13 and a pinch of salt. Cook over medium heat 14. From the boil, it will take about 4 hours. In the meantime, prepare the egg pasta. Pour the flour on a work surface and make the classic well shape. Pour the slightly beaten eggs inside 15

and start mixing the ingredients with a fork. Then knead by hand 16, continue until you get a homogeneous dough. Wrap it in plastic wrap 17 and let it rest at room temperature. From time to time, check the broth and skim it using a skimmer 18.

Take the egg pasta and transfer it to a work surface. Flatten it with your hands, then roll it out with a rolling pin until you get a very thin sheet 19. Using a pasta cutter wheel or a pasta cutter bike, make squares 20. Place a tip of filling in the center of each square 21.

Lift one, close it to form a triangle and press lightly on the edges. Now lower the two side edges, wrapping them around your finger 22. Seal by pinching the two edges of the dough, and the first tortellino is ready 23. Do the same with all the others and gradually place them on a tray with a cloth 24.

When the broth is ready, remove the meat and vegetables with a skimmer 25. Transfer to a bowl 26. Taste the broth and adjust the salt if necessary 27.

Then strain it, dividing the broth into two pots 28. Bring one of the two pots with the broth back to a boil and keep the other warm. As soon as the broth starts to boil, immerse the tortellini 29. Wait a few minutes until they float, then using a skimmer, remove a portion of tortellini 30

and transfer them to a plate 31. Add the hot broth, taking it from the other pot, so it will be clearer 32. Do the same until all the plates are finished and serve them 33.