Tortellini in broth Villa Gaidello (Tortellini in brodo Villa Gaidello) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 134) by Lynne Rossetto Kasper

  • mortadella
  • nutmeg
  • eggs
  • all-purpose flour
  • prosciutto di Parma
  • meat broth
  • Parmigiano Reggiano cheese
  • beef top loin steaks
  • EYB Comments

    Can substitute lemons for nutmeg, and chicken stock for meat broth. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemons for nutmeg, and chicken stock for meat broth. See recipe for variations.

  • twoyolks on January 01, 2019

    This is one of the best things I've ever made. It was very popular as a first course for our Christmas dinner. The tortellini are bursting with flavor and the broth is amazing. I ended up with lots of extra filling and a lot of pasta scraps so it would be easy to make a larger number of tortellini.

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