Beef Broth with Tortellini and Parmesan (Brodo )
This classic Italian broth is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
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Cooking tools:
- Fine-mesh sieve
- Ladle
- Spider strainer
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Airtight container
- Refrigerator
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- 4 lb. turkey wings, cut into 3″ pieces
- 2 lb. beef shank bones, trimmed
- 2 ribs celery, roughly chopped
- 2 large carrots, roughly chopped
- 2 large yellow onions, unpeeled, roots trimmed, roughly chopped
- 2 sprigs parsley
- 1 bay leaf
- 1 clove garlic, unpeeled, crushed
- 1 lb. cheese-filled tortellini pasta
- Parmesan, for serving
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