Pasta in Brodo
If using fresh filled pasta, just follow the cooking guidelines on the packet, again cooking in the stock instead of water. You’ll find dried filled pasta in large supermarkets or Italian delicatessens.
Sprinkle with freshly chopped flat-leaf parsley, or fresh herb of your choice, if you have some.
Pour the stock into a large pan, and bring to a vigorous boil. Reduce the heat slightly to a rolling boil, and add the pasta.
Cook for about 10 minutes, or according to the packet instructions, until the pasta is just soft. Turn off the heat, taste the stock, and season with salt and black pepper if needed.
To serve, ladle the broth into 4 warm bowls, dividing the tortellini evenly among them, and serve with fresh crusty bread.
- 1.7 litres good quality chicken stock
- 500g stuffed tortellini, with the filling of your choice
- 1 pinch salt
- 1 pinch black pepper
Total time required
- Preparation time:
- Cooking time:
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0w+* Product life guaranteed for 7 days including delivery day, with an average of 13 days.
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Price per 100g: £1.38
Price per 10g: 50p
Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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