Ingredients for 4 people

For the broth (about 3 liters)

  • 1 capon thigh with sopracoscia
  • a brisket
  • a bone broth
  • 1 yellow onion
  • 1 celery
  • 1 carrot

For tortellini

  • 400 grams of tortellini emiliani
  • capon broth
  • Truffle Carpaccio Bianchetto T & C

Preparation:

The first thing to do to prepare the broth is to wash the vegetables, remove the peel the onion and put it into a deep pan, together with the meat. Add water and then also turn on the stove over medium heat, once reached a boil lower the heat to low and cook for about 3 hours, without stirring and with the semi-covered pot; 
He spent 3 hours, remove it from the pot meat and vegetables and allow to cool with the lid. Once the broth will be cold, it eliminates the surface fat and passes everything to the colander until you have eliminated any “impurities”; 
Now you just have to boil again, add the tortellini and serve. Once in the pot, add some white truffle slice and you’re done.

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