Tortellini in capon broth


360 g Tortellini Bolognese

For the capon broth:
1 Capon
2 celery ribs
2 carrots
1 medium-sized white onion
salt to taste
ice or cold water to taste.


To make Tortellini in capon broth first, with the help of tweezers, remove any remaining feathers, eviscerate and cut the capon into two parts. Clean, cut the white onion in half and roast it in a pan until it is toasted. Next you need to clean celery and carrot and then cut them into pieces approximately 2 cm large. Place inside a tall pot the capon and all the vegetables, cover everything with ice or cold water. The pot should be left to cook on a low flame for about 3 hours
After the 3 hours of cooking have passed, strain the broth, add salt and with the help of a ladle remove some of the fat that forms on the surface. Cook the tortellini directly inside the broth, drain them dry in the dish and with the help of a ladle add the broth.

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