Meat tortellini in capon broth

(Tortellini bolognese in brodo di capone)

Serves 6

900 ml (31½ fl oz) capon broth (see Note) or chicken broth

fine sea salt, to taste

600 g (1 lb 5 oz) meat tortellini (see meat tortellini with classic bolognaise sauce)

freshly grated Parmigiano Reggiano cheese, to taste

In a large saucepan, bring the capon or chicken broth to the boil. Add a little sea salt, if required. Add the tortellini and cook for about 10 minutes. The tortellini will be ready when they float to the top. Serve the tortellini and broth with lots of freshly grated Parmigiano Reggiano cheese.

NOTE: The use of castrated roosters, or capons, is widespread in Italy, but they are particularly prized in Emilia-Romagna where they are celebrated in one of the region’s most famous dishes—tortellini in brodo. The process of castration enables roosters to develop extremely flavoursome meat that is ideal for making broths. As capon is unavailable in many places like Australia, the broth recipe that I use calls for a whole boiling hen and the addition of chicken bones to strengthen the intensity of the broth flavour.