Tortellini in brodo IS Bologna. These savory little pasta parcels bobbing in a nutty, umami-rich broth can restore your whole soul. I’ll never forget the first time I had the pasta. It was my first day at La Vecchia Scuola and the maestra announced we were having tortellini for lunch. I wondered out loud whether they might come drenched in ragù or swimming in a crema di Parmigiano-Reggiano sauce. I was summarily reprimanded for my ignorance. In Bologna, I was told, “tortellini” is code for tortellini in brodo. Always. There are no other acceptable ways to serve it. Never forget it.
SERVES 6
21/4 QT [2.1 L] BRODO DI CARNE (PAGE 237), OR LOW-SODIUM CHICKEN BROTH
KOSHER SALT
1 RECIPE TORTELLINI (PAGE 176)
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO (OPTIONAL)
In a medium sauté pan or skillet over high heat, bring the brodo to a rolling boil. Delicately season the brodo with salt, keeping in mind the tortellini filling is salty. Add the tortellini and cook until tender, 2 to 3 minutes. Serve immediately with the Parmigiano-Reggiano on the side (if using).
