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Chicken broth has a soothing effect and since time immemorial this ultimate comfort food has been fed to those suffering from colds. Traditionally in Emilia, the boiled meat used to prepare broth is served as a second course accompanied by green sauce made from parsley, celery, peppers and capers.

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Modenese tortellini with cured prosciutto served in chicken broth

With their intensely rich flavour, tortellini in broth are a typical dish served for traditional celebrations in Emilia. Perfect for special occasions to share with the family.

Serves2
courseFirstcourse
cooking time180'
difficultyFacile
gallina

Chicken

1/2
carote

Carrots

2
cipolla

Onions

1
sedano

Celery

2 sticks
sale

Iodine salt

prezzemolo

Parsley

tortellino

Tortellini

METHOD

The first thing to do is to carefully prepare the chicken. Next wash all the vegetables, from the carrots and celery to the onion and garlic. Arrange the chicken in a large casserole dish, covered with at least 2/3 litres of water. Add the vegetables and the salt. Bring to the boil and simmer gently for at least 4 hours.

Once cooked, remove both the chicken and the vegetables and set them aside.

Use the broth to cook the tortellini and once ready, serve them in earthenware bowls so they stay piping hot.

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