BRODO ONLINE RECIPES

Steps:

• 1. First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
  2. Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
  3. Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
  4. For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
  5. Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
  6. You’ll need to make the pasta in stages so it doesn’t dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
  7. To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
  8. Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
  9. Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it’s all used up. You can make meatballs or ragù with any leftover filling.
  10. To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary.
  11. Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.

Steps:

• Rinse the chicken well with cold water and trim off any excess fat.
• Place in a stock pot and add enough water to completely cover the chicken. Place on the stove and heat until the water begins to boil then immediately remove the pot from the stove. Lift out the chicken and discard the water. Rinse off the chicken.
• Into a clean stock pot, place the pre-boiled and rinsed chicken pieces along with all of the other ingredients except the salt.
• Cover with 4.5-5 litres of cold water. Place over medium-high heat and allow everything to come to a boil. As soon as it begins to boil, reduce the heat enough to allow the soup to simmer gently. Partially cover the pot and allow to simmer for 2.5-3 hours. Test for seasoning and add salt to your liking.
• The chicken should be very tender and easily falls off the bone.
• Remove the chicken and vegetables from the pot then strain the broth through a fine sieve or cheesecloth-lined colander.
• Follow proper cooling methods for safe food handling (see resource link in post).