Mario Batali's Classic Tortellini in Brodo

Ingredients

Cooking Directions

Makes 80 Tortellini

For the stock:

In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the capon pieces and brown all over, stirring to avoid burning. Transfer the browned capon parts to a bowl, then add the carrots, onions, and celery to the pan and cook until soft and browned, Return the bird to the pan and add 4 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned meat and vegetable bits form the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming off the solids with the bottom of a ladle to extract all the liquid. Cool, then

refrigerate or freeze until ready to use.

For the pasta dough:

Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

Lightly flour the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

For the tortellini:

In a 12- to 140inch sauté pan, melt the butter over medium heat until it just starts to foam. Slice the raw chicken very thin across the grain, and cook it over medium heat, stirring constantly, until very lightly browned. Add the wine, cover, and cook for 3 minutes. Uncover and cook until the liquid evaporates, 5 more minutes. Set aside to cool.

Cut the pancetta and mortadella in ¼-inch dice and place in a food processor. Add the cooled chicken and pulse just until coarsely ground. Transfer to a large mixing bowl and add the Parmigiano-Reggiano, nutmeg,

milk, and egg. Fold together carefully, season with salt, cover, and refrigerate for 1 hour.

Roll out the pasta dough to the thinnest setting on a pasta machine. Cut it into 2-inch squares and place 1 teaspoon of the chicken filling on the center of each square. Bring two opposite corners together to form a

triangle, pressing the edges firmly together to seal. Bring the ends of the triangle together in a ring and join with firm finger pressure. Continue until all of the pasta and filling are used up.

Bring the capon stock to a boil. Drop the tortellini in the boiling stock and simmer for 8 to 10 minutes, or until tender. Season with salt and pepper, it necessary, and divide the pasta and broth evenly among 8 warmed

pasta bowls. Grate Parmigiano-Reggiano over each portion and serve immediately.

The Babbo Cookbook (Clarkson Potter 2002)

This recipe was styled by chef Karen Pickus for Good Morning America.