A tasty Italian dish from Mario Batali!
ingredients
HAM BRODO:
1-2 ham hocks
2 pounds turkey bones
1 yellow onion (peeled, quartered)
2 carrots (peeled, roughly chopped)
2 stalks celery (roughly chopped)
10-12 quarts water
TORTELLINI FILLING:
1 1/2 pounds pre-cooked ham (off the bone, finely chopped)
1 large egg (beaten)
2 cups Parmigiano-Reggiano (freshly grated, plus more to garnish)
1/4 teaspoon nutmeg (freshly grated)
Kosher salt and freshly ground black pepper (to taste)
TORTELLINI PASTA:
1 1/4 pounds Basic Pasta Dough (http://abc.go.com/shows/the-chew/recipes/thanksgiving-mario-batali-basic-pasta-dough)
semolina (for dusting)
directions
For the Ham Brodo: Combine the ham hock, turkey bones, onion, carrots and celery in a large pot and fill with enough water to cover. Bring to a boil and reduce to a simmer. Cook for 4 hours, skimming and discarding any foam and fat that rises to the surface.
Strain the broth through a sieve, then strain through a sieve lined with cheese cloth into a large saucepan and allow to cool.
For the Tortellini Filling: In a large bowl, stir together the ham, egg, Parrmigiano-Reggiano, and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use.
For the Tortellini Pasta: Divide the pasta dough into 4 equal portions. Roll each one through the thinnest setting on a pasta machine and transfer the pasta sheets to a lightly floured work surface. Working with 1 sheet at a time, cut into 1 and 1/2 to 2-inch squares. Place 1 teaspoon of filling in the center of the square, fold two opposite corners together to form a triangle, and press the edges together firmly to seal. Bring the two bottom points of the triangle together, overlapping them slightly, and press to seal. Transfer the tortellini to a baking sheet dusted with flour and cover with a damp towel.
In a large pot over medium-high heat, bring the brodo to a boil and season with salt and pepper. Drop the torellini into the brodo and cook until tender, about 6-7 minutes. With a slotted spoon, transfer the pasta to heated pasta bowls. Ladle some of the broth into each bowl and garnish with freshly grated Parmigiano-Reggiano. Serve immediately.
Tip: Make the stock in advance and keep in the refrigerator up to a week or in the freezer for up to 6 months.
