Tortelloni in Brodo with Mustard Greens
Tortellini in brodo is a classic Italian dish in which the pasta is cooked in a flavorful meat or vegetable broth. In Italy, it is especially popular at Christmas. For this recipe, you’re creating a quick enriched vegetable stock with onion, carrot, celery, and aromatics such as parsley stems, bay leaf, and peppercorns.
- 1 yellow onion
- 1 carrot
- 1 stalk celery
- 1/6 bunch parsley
- 8 ounces mustard greens
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/4 teaspoon black peppercorns
- 1 tablespoon olive oil
- 1/2 teaspoon vegetable base
- 6 cups water
- Kosher salt
- Black pepper
- 1 package cheese tortelloni
- 2 tablespoons shaved Parmesan cheese
1Wipe onion clean with a damp paper towel and quarter through root. Rinse carrot and celery and cut crosswise into 1-inch pieces. Rinse parsley and chop stems into 1/2-inch pieces, discarding leaves. Rinse mustard greens and tear leaves into 2-inch pieces, discarding stems. Place bay leaf, thyme, and peppercorns in cheesecloth and tie closed using kitchen twine to create aromatics satchel.
2Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until fragrant, about 4 minutes. Add parsley stems, aromatics satchel, vegetable base, and water. Whisk to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until broth develops a strong vegetable flavor, about 15 minutes.
3Scoop out all solids from broth and discard, reserving only broth in pot. Taste and add salt and pepper as needed. Return heat to high and bring to a boil.
4When broth is boiling, add tortelloni and cook until almost tender, about 2 minutes. Add mustard greens to pot with broth and cook until tender and bright green, about 1 minute. Taste and add salt and pepper as needed.
5Divide tortelloni, mustard greens, and broth evenly between 2 bowls. Garnish with shaved Parmesan and serve hot.
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