Tortellini is traditionally served in a light broth of either fish, chicken or vegetable. We make a lot of tortellini here at The Big Dream Factory and often we are asked to fill them with your chosen flavour. Rule of thumb for serving your tortellini in a broth is just to make the broth match the flavour of your tortellini.
Tortellini in chicken and Champagne broth – serves 4 – 6
- 2 tablespoons of fat and ‘fond’ from cooking chicken (yes folks, if there is some left over after making your gravy, pop it in a pot and keep for occasions just like these)
- 2/3rds bottle of Champagne or any other sparkly as long as it’s dry
- 50 grams (2 oz) salted butter
- 1.5 – 2 litres (6 – 8 cups) water
- 1 chicken stock
- salt to season
- 2 tablespoons cream
- 400 grams (12 oz) Parma ham and Parmesan cheese tortellini
- 2 tablespoons fresh parsley, finely chopped
- Black truffle pepper
- Add the chicken fat and fond to a large saucepan with the Champagne
- Bring everything to a boil then reduce the heat and allow everything to simmer until the liquid has reduced by 2/3rds. I know this seems a lot, but it will enrich the flavour of your stock if you are patient.
- Add the butter, water and cream and bring everything back to a boil
- Check the seasoning before adding the tortellini. On my packets of tortellini it asked for 4 minutes of cooking time.
- Add the tortellini and cook until al-dente
- Pour into your serving dish and top with the fresh parsley and truffle pepper
- Serve with extra grated Parmesan cheese or Pecorino and some fresh, crusty bread