Tortellini in Capon broth

Product combined with the recipe

tortellini Confezione 500gr

Ingredients for 4 people

  • 400gr Leonessa Tortellini
  • 750gr Chopped capon meat (thigh)
  • 1 Capon’s neck
  • Capon’s feet and carcass
  • 100gr Chopped carrots
  • 100gr Chopped Leek
  • ½ Celery stalk in cubes
  • 1 Laurel leaf
  • 1 Egg white
  • 10gr Reggiano Parmesan shavings (matured 28 months)
  • 1 teaspoon Extra Virgin olive oil
  • Marine salt (as required)
  • Black pepper (as required)
  • Mixed vegetables (as required: we used carrots
  • onion
  • celery
  • daikon
  • zucchini
  • fennels and tomatoes).


Flame and wash the neck. Sauté the neck, the feet and the capon’s carcass in a pan with olive oil. Add the vegetables and laurel and pour 1.500gr of water. Allow to cook for 50 minutes. Remove from heat, seive finely and let it cool at room temperature. Put the egg white in a bowl, the chopped capon thigh and parmisan, stir and pour the mixture in the lukewarm broth. Put the pan back on the heater and allow to boil, stirring energetically for a few minutes. Let simmer for 30 minutes, keeping in mind that the water must barely boil. After straining the broth through a woven fabric (etamine) and season with salt. 

In a separate pan, dip the vegetables in water and salt (we have used carrots, onion, celery, daikon, zucchini, fennels and tomatoes). All the vegetables must be lightly blanched until crispy. 

Split the consommé in two separate pans. Keep one pan warm and cook the tortellini for about 90 minutes in the other pan. Pour the hot consommé in a soup dish, drain the tortellini and gently place them in the dishes. Add the crispy vegetables. 

Garnish with bean sprouts and herbs as required. 

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