Capon broth with tortellini (Tortellini in brodo di cappone)
Due to a high fat content, capons are tender, and make rich, flavorful broths. You may need to special order one from a butcher shop. The capon broth can be made ahead. Cool completely, uncovered, store refrigerated in an airtight container 1 week or frozen up to 2 months.
1 (8- to 10-pound) fresh capon, cut into 6 pieces
2 carrots, cut into 3 pieces each
2 celery stalks, cut into 3 pieces each
1 large white onion, peeled and quartered
3 1/2 quarts cold water
Fine sea salt, to taste
1 pound meat filled tortellini, cooked according to directions
Freshly grated Parmigiano Reggiano cheese, for sprinkling
Fresh chopped Italian parsley, for garnish
1 Using a large stockpot over high heat, combine capon, carrots, celery, onion, water and a generous pinch of salt. Bring to a boil and skim foam and fat from surface. Reduce to a gentle simmer and cook for 2 hours.
2 Pour broth through a large fine-mesh sieve set over a large bowl, pressing out any liquid, discard solids. Skim and discard fat. Season with salt, to taste.
3 Divide tortellini between 8 bowls. Add 2 cups broth to each bowl. Garnish with Parmigiano-Reggiano cheese and parsley.
Makes 8 servings
Nutrition information per serving: 155 calories, 21% calories from fat, 4 g fat, 2 g saturated fat, 27 mg cholesterol, 19 g carbohydrates, 12 g protein, 462 mg sodium, 1 g fiberMark Randall / Sun Sentinel