Tortellini in Capon broth

Ingredients

• 400gr Leonessa Tortellini
• 750gr Chopped capon meat (thigh)
• 1 Capon’s neck
• Capon’s feet and carcass
• 100gr Chopped carrots
• 100gr Chopped Leek
• ½ Celery stalk in cubes
• 1 Laurel leaf
• 1 Egg white
• 10gr Reggiano Parmesan shavings (matured 28 months)
• 1 teaspoon Extra Virgin olive oil
• Marine salt (as required)
• Black pepper (as required)
• Mixed vegetables (as required: we used carrots
• onion
• celery
• daikon
• zucchini
• fennels and tomatoes).