Tortellini and Parmigiano in broth
For the Tortellini
Choose from our artisanal tortellini assortment
For the Parmigiano broth
1 large carrot, roughly chopped
2 medium onions, roughly chopped
4 celery stalks, roughly chopped
8 cups cold water
1 bouquet garni (bundle of herb stalks such as parsley, sage, rosemary, whole peppercorns, juniper berries, smashed whole garlic cloves, bay leaves, etc.)
280 gr Parmigiano Reggiano DOP rinds
How to prepare Tortellini in broth
Step 1: In a large stockpot, heat a generous drizzle of extra virgin olive oil over high heat. Add in the carrot, onions and celery, generously season them with salt and stir occasionally, continuing to cook them over high heat. Allow the carrots to become golden brown and onions to get translucent.
Step 2: Cover the vegetables with the cold water, add your bouquet garni and Parmigiano Reggiano rinds, and bring the stock to a rapid boil. Lower the heat to a simmer and continue to cook over low heat for up to 2 hours, until it is very fragrant, and the liquid has absorbed the flavors of the rinds.
Step 3: Pass the broth through a fine strainer, and return it to a large stockpot, at this point add the tortellini and cook for 5-6 minutes. Serve immediately with grated Parmigiano Reggiano DOP.