Circle Jan2018 low

FOOD
Tutto fa
brodo!
WITH SEVEN MICHELIN STARS TO HIS NAME, APPEARANCES ON MASTERCHEF ITALIA AND NUMEROUS
PUBLICATIONS DOWN, Bruno BarBieri IS THAT MOST EXQUISITE OF CREATURES – AN ITALIAN CELEBRITY
CHEF. RECENTLY IN MALTA TO ENDORSE ITALIAN ARTISANAL FOOD SHOP UPPERFOOD, HE SHARED ONE
OF HIS FAVOURITE WINTER STARTERS WITH Sunday CirCle.
Tortellini in Brodo
Tortellini in chicken broth with parmesan
fondue with a pinch of nutmeg
Serves 4
INGREDIENTS
For the stuffing
• 100gr of pork loin
• 100gr of cured ham
• 100gr of mortadella di Bologna (the real
one)
• 150gr of Parmesan cheese aged 36
months (if using a less a lesser aged
Parmesan cheese use 250gr)
• 1 egg
• A pinch of nutmeg
Marinate the pork loin with sea salt and
whole peppercorns for 48 hours. Roast in a
slow oven with butter and when cook wipe
off the peppers. Finely chop the pork,
cured ham and mortadella. Add the egg
and parmesan cheese and a pinch of
nutmeg and mix all the ingredients well. Let
to rest for 24 hours before filling the
tortellini.
For the pastry
• 200 gr of flour 00
• 2 eggs
On a flat surface form a well in the centre
of the flour and break the eggs into it. Beat
the eggs with a fork gradually
incorporating the flour until the dough has
reached a consistency that can be
kneaded by hand. Knead well without
breaking the dough and when smooth
wrap it in cling-film and let it rest for about
1 hour. Roll out the pastry to a thickness of
around 2 millimetres then cut into squares
with a special cutter and put some stuffing
in the centre and shape the squares into
tortellini.
For chicken broth
• 500 gr of chicken meat (organic)
• 300 gr of beef
• 1 piece of beef shin
• 1 marrow bone
• 1 stick of celery
• 1 small onion
• half an onion)
• some parsley leaves
• 10/15 gr of sea salt salt.
To prepare the broth toast the onion on a
hot plate and in a large pot mix with the
washed and cleaned meats. Add 3 /4 litres of
water and put to boil with the other
ingredients. Part cover the pot and simmer
42Sunday Circle ∫ JANUARY 2018