MORTADELLA TORTELLINI IN BRODO

Serves: 4 

Prep time: 15 minutes 

Cook time: 4-6 hours 

Ingredients:

• 1kg beef bones (ideally with some meat attached – e.g. marrow bones, shin or neck)

• 2 carrots, peeled and roughly chopped

• 2 celery stalks, including leaves, roughly chopped

• 1 brown onion, halved (leave the skin on for extra colour, if desired)

• 1–2 bay leaves

• 6–8 whole black peppercorns

• 1 small piece of Parmigiano Reggiano rind (about 5cm)

• 2.5–3 litres cold water

• Salt, to taste (added at the end)

• 500g Il Nonno Mortadella Tortellini 

Method: 

1. *Optional* roast the bones: For deeper flavour, preheat the oven to 200°C. Place the bones in a roasting tray and roast for 30–40 minutes until well-browned. This step adds richness but can be skipped for a lighter broth.

2. Place the bones in a large stockpot. Add the carrots, celery, onion, bay leaves, peppercorns, and Parmigiano rind. Pour over the cold water.

3. Slowly bring the pot to a simmer over medium heat - avoid boiling, as this can cloud the broth. Skim off any foam or scum that rises to the top during the first 30 minutes.

4. Reduce the heat to low and let the broth simmer gently, uncovered or partially covered, for at least 4–6 hours (or longer if you like). Top up with a little water as needed to keep bones and veg mostly submerged.

5. Once the broth is rich in colour and flavour, strain it through a fine sieve or cheesecloth into a clean pot. Discard the solids (or pick off any edible meat from the bones). Now add in your Il Nonno Mortadella Tortellini and gently simmer for 10 minutes or until the tortellini is al dente 

6. Taste and season with salt. Optional garnish with fresh chopped chives.