Seafood Tortellini in Broth

Name: Seafood Tortellini in Broth (Tortellini di Pesce in Brodo)
Prep time: 2 h
Cook time: 55 min
Total time: 2 h 55 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Salt and black pepper, to taste; ½ orange, zested; 1 sprig of dill; 50 ml double cream; 3 x 100 g sea bream fillets, deboned; 1 celery stalk; 2 egg whites; 2 cloves of garlic; 2 eggs; 5 g pasteurised squid ink; 250 g prawn heads; 1 egg; 1 sprig of parsley; 2 onions, peeled; 3 litres water; 1 sprig of basil; Bones of 1 sea bream; 110 g 00 flour; 200 g 00 flour

Tortellini di Pesce in Brodo

Preparation info

Serves:
4

Difficulty
Easy
Ready in
3 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Tortellini is sacred to the people of the Emilia Romagna region, the birthplace of this famous pasta. They’re traditionally stuffed with a rich, meaty filling and served with a simple yet delicious broth, but I’ve filled them with sea bream and served them with a prawn consommé (a broth clarified using egg whites).

Ingredients

For the yellow pasta

200 g 00 flour
2 eggs

Europe
Italy
Emilia-Romagna
Fish course
Pescatarian
Mediterranean
Pasta
Soup

Method

For the pasta

Beat the eggs then slowly incorporate the flour, either on a clean work surface or in a large bowl. When the mixture comes together, knead by hand or usng a stand mixer with a dough hook attachment until you have a smooth, elastic dough. Wrap in cling film and set aside for 30 minutes.

Follow the same steps for the black pasta, adding