Tortellini en Brodo

Instructions

1. 1

   Prepare the Broth: The success of this dish relies entirely on the broth. Strain your homemade capon or meat broth through a fine-mesh sieve lined with cheesecloth to ensure it is perfectly clear and free of impurities.

2. 2

   Bring to a Simmer: Pour the clarified broth into a large pot. Bring it to a very gentle, rolling simmer over medium heat. Do not let it boil vigorously, as this can cause the delicate tortellini to burst open. Season the broth with a pinch of salt and a tiny scraping of fresh nutmeg.

3. 3

   Cook the Tortellini: Carefully drop the fresh tortellini into the simmering broth. Stir gently once with a wooden spoon so they don't stick to the bottom.

4. 4

   Watch Closely: Cook until the tortellini float to the surface and the pasta is tender but retains a slight bite (usually 3-5 minutes for fresh pasta).

5. 5

   Rest: Remove the pot from the heat and let the tortellini sit in the hot broth for 1 minute before serving; this helps them absorb the flavor of the broth.

6. 6

   Serve: Ladle the tortellini and the hot, golden broth into warm, shallow bowls. Serve immediately, passing a bowl of freshly grated Parmigiano-Reggiano at the table for guests to sprinkle generously over the top.