See below for recipe
Tortellini in capon broth is a traditional dish served on Christmas Day in many areas of Northern Italy, especially in Veneto, Emilia-Romagna and the Marche region. Carefully prepared in the days leading up to Christmas, it brings families together and reflects a cuisine rooted in tradition, patience, and simple, high-quality ingredients. The rich, fragrant capon broth perfectly enhances the delicate tortellini, making this dish a true symbol of the holiday season.
Tortellini In Capon Broth – Recipe
RECIPE Adapted by Gianluca Tomasi
Ingredients
- 1 capon (about 2–2.5 kg)
- 3 liters of water
- 300 g carrots
- 100 g celery
- 200 onion
- n° 1 clove
For the cappelletti
- 300 g fresh meat-filled tortellini Fresch egg pasta tortellini filled with pork, beef and Parma ham
Instructions
Preparing the saffron infusion
- Clean the capon and place it in a large pot with cold water.
- Add carrots, celery, onion, and a clove
- Slowly bring to a boil, then simmer gently for about 3 hours, skimming when necessary.
- Strain the broth and adjust seasoning.
- Bring the broth back to a boil and cook the tortellini according to package instructions (usually 2–4 minutes).
- Serve piping hot.
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