Tortellini with Parmesan Fondue
by Bruno Barbieri Chef · 513K subscribers on YouTube
A classic Italian dish from Bologna: tender tortellini pasta filled with a blend of pork, mortadella, and eggs, first cooked in a rich capon broth, then sautéed in a creamy Parmesan fondue flavored with nutmeg. Chef Bruno Barbieri's personal touch makes this recipe a celebration of tradition and texture.
- Difficulty
- medium
Ingredients
6 items- TortelliniFresh or store-bought, filled with pork, mortadella, and eggs
- Brodo di CapponeCapon broth, homemade preferred; meat added to cold water for best flavor
- Parmigiano ReggianoAged no more than 24 months, freshly grated
- Fresh CreamFresh cream (also called 'crema di latte')
- NutmegFreshly grated, to taste
- Salt(optional) — To taste, but careful as Parmigiano is salty
Method
- Prepare the fondue: In a bowl, dissolve grated Parmigiano Reggiano (aged no more than 24 months) in a little hot capon broth. Add fresh cream and stir. Season with freshly grated nutmeg.
- Heat the fondue over low heat, without boiling, stirring constantly until smooth and creamy. Strain if needed.
- Bring the capon broth to a boil. Season with a pinch of salt, remembering that Parmigiano is already salty.
- Drop the tortellini into the boiling broth. As soon as the broth returns to a boil, turn off the heat, cover, and let rest for a few minutes so the filling absorbs the broth.
- Drain the tortellini and transfer them to the pan with the fondue. Sauté over high heat, tossing gently, until the pasta is well coated.
- Plate the tortellini, sprinkle with more grated nutmeg, and serve immediately.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
