Chef Michael White’s Tortellini in Brodo

By Staff
December 22, 2017
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Author Notes: Chef Michael White from Altamarea Group has created a special dish for Manzo at Eataly Flatiron for the month of December! This dish, a delicious traditional meat-filled ravioli in a rich chicken broth, is part of a chef collaboration series at Manzo called “From New York to New York.”



In this series, Manzo’s Chef Adam Hill has partnered with one NYC-based chef each month for six months, to create an exclusive dish that will incorporate fresh ingredients from specific local producers that Manzo already works with. The special dish will then remain on the menu for the month’s duration at Manzo within Eataly Flatiron and a portion of the dish’s proceeds will go to the chef’s charity of choice.



Chef Michael White’s dish will be available at Manzo at Eataly Flatiron until December 31, 2017. Can’t make it to NYC in time? Here’s the recipe so that you can make it at home!
Staff

Serves: 4-6

Chicken Stock/ Meat Filled Tortellini

  • 2 Large carrots, cut in large dice
  • 2 Spanish onions, cut in large dice
  • 2 celery stalks, trimmed and cut in large dice
  • 4-5 flat-leaf parsley stems
  • 1 bay leaf
  • 5 pounds chicken bones, preferably wings and backs, chopped into small pieces and rinsed
  • Parmigiano-Reggiano rind
  • Kosher Salt
  • Freshly ground pepper
  • 4 tablespoons unsalted butter
  • 3 bay leaf
  • 8 ounces boneless pork shoulder, cut into 2 in cubes
  • 8 ounces sweet Italian sausage, removed from casing and crumbled
  • 3 ounces prosciutto, coarsely chopped
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1 large egg, lightly beaten
  • Pinch of freshly grated nutmeg
  • Kosher salt
  • Freshly ground black pepper
  • Fresh pasta sheets, or 1 pound store bough
  • Rice flour, for dusting
  1. Chicken Stock: Put carrots, onion, celery, parsley stems and bay leaf in a large heavy pot. Add the chicken bones, parmigiana rind, and enough cold water to cover the bones. Bring to a simmer over medium-high heat, lower the heat, and simmer for 2 ½ to 3 hours. Season with salt and pepper. Remove and discard the bones. Strain the stock through a fine-mesh strainer into a bowl and discard the solids. Set aside to coo
  2. Meat Filled Tortellini: Heat a medium heavy sauté pan over medium heat. Add the butter and let it melt, tipping and turning the pan to coat it. Add the bay leaves and cook for 1 minute to infuse the butter with their flavor. Add the pork shoulder and sausage and cook, stirring frequently with a wooden spoon, until the meats are browned all over and cooked through, about 8 minutes. Remove the pan from the heat and set aside to cool: remove and discard the bay leaves. Once they are cooled, transfer the meats to the bowl of a food processor, add the prosciutto and mortadella, and pulse until coarsely ground and amalgamated. Transfer the mixture to a large mixing bowl: add the cheese, egg, and nutmeg; and mix with a wooden spoon until incorporated. Season with salt and a few grinds of pepper and mix in. Fill a spray bottle with water and set it so that it produces a fine mist when the trigger is pressed. Set your pasta machine to the thinnest setting and roll the pasta sheets through it. Line a baking sheet with parchment paper and lightly rust with rice flour. Lay the pasta sheets on a floured surface and use a wheel cutter or sharp chef’s knife to cut them into 1 ½ inch wide strips, then into about 125- 1 ½ inch squares (use a ruler or straight edge to guide you). Working with 12 squares at a time, and keeping the other squares hydrated under a damp kitchen towel, use a teaspoon to spoon a scant amount of filling into the center of each square. Hold the spray bottle a foot or 2 above the pasta and press once to release a mist of water over the squares, then form the tortellini: Working with one square at a time, fold the square in half to form a triangle and press the edges together to seal them. Hold the triangle with the center point facing down and bend the two ends around, overlapping the ends by about ¼ inch and pressing them together. As they are done, arrange them point side up on the rice-flour-dusted baking sheet and repeat with the remaining dough and filling: there may be less than a dozen squares in the last batch.

Tortellini in Brodo

  • 8 cups Chicken Stock (above)
  • Meat-filled tortellini
  • 4-6 tablespoons unsalted butter
  • wedge of Parmigiano-Reggiano for grating
  1. Tortellini in Brodo: Pour the stock into a large pot and bring to a simmer over medium-high heat. Reduce the heat so the broth simmers gently, add the tortellini, and cook until they float to the surface, about 2 minutes. While the tortellini are cooking, put 1 tablespoon of butter in the bottom of each of 4-6 wide shallow bowls. Ladle the tortellini and broth in the bowls: the hot broth will melt the butter. Grate some cheese over each serving and serve immediately.

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