Tortellini in Capon broth

Name: 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).

www.pastaleonessa.it

Taste ancient, artisanal tortellini in a rich capon broth. Discover the heritage and flavor of Pasta Leonessa's hand-made fresh pasta.

View full recipe on www.pastaleonessa.it

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastaleonessa.it.

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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).