Pasta · Emilia-Romagna
Tortellini in Brodo
Quick answer
Tortellini in brodo are small meat-filled pasta rings from Bologna and Modena served in clear capon or beef broth.
The filling usually combines pork loin, prosciutto, mortadella, Parmigiano and nutmeg, wrapped in thin egg pasta.
A Christmas staple across Emilia-Romagna.
- Region
- Emilia-Romagna
- Course
- Pasta
Related
More classic italian dishes
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Fagiolini al Pomodoro
Green beans braised soft in garlic and tomato.
Try this recipe
Zucchine alla Scapece
Fried zucchini marinated in mint and white vinegar.
Next watch
Podium Privileges
Blue curtains, hot lights, and an uncle reading a statement nobody cleared.
Quick answer
How do you cut the acidity in tomato sauce?
Grate half a carrot into the sauce and simmer 20 minutes — its natural sugar balances the acid without tasting sweet. A tablespoon of butter stirred in at the end also rounds it. Use a pinch of sugar if you must, and baking soda only in tiny amounts, since it flattens the flavor.