• 500 gbraising beef, cut into pieces
• 1 piecemarrow bone
• 1 portionhalf capon or free-range chicken
• 1 piececarrot, chopped
• 1 stalkcelery, chopped
• 1 piecesmall yellow onion, chopped
• 1 tbspcoarse salt
• 160 glean pork, cut into thick slices
• 85 gMortadella Bologna PGI, finely chopped
• 85 gProsciutto di Parma PDO, finely chopped
• 5 tbspgrated Parmigiano Reggiano PDO
• 1 pieceegg for the filling
• 1 pinchfreshly grated nutmeg
• 300 gItalian type 00 flour or French type 45 flour
• 3 pieceseggs for the pasta

Préparation

1. 1To make the broth, place the beef, marrow bone, capon, carrot, celery, onion, and coarse salt in a large stockpot. Cover with cold water.
2. 2Bring to a boil, then simmer for about 3 hours, skimming regularly. Adjust the seasoning, strain the broth, and set aside.
3. 3For the filling, sear the pork slices in a dry frying pan for 2 to 3 minutes on each side. Let cool, then chop finely.
4. 4Mix the pork with the mortadella, Parma ham, Parmesan, egg, and nutmeg. Mince or briefly process until the filling is fine and even.
5. 5For the pasta, make a well in the flour, add the eggs, and knead until smooth. Shape into a ball, wrap, and rest in the refrigerator for 1 hour.
6. 6Roll the pasta very thinly and cut it into 2.5 cm squares. Place a tiny hazelnut-sized amount of filling in the center of each square.
7. 7Fold each square into a triangle, seal the edges, then bring the two opposite points together and pinch to form the tortellini.
8. 8Bring half of the broth to a boil, add the tortellini, and simmer for about 1 minute, until they rise to the surface. Serve immediately in the broth.