The Recipe
Serves: 6 people
Preparation: 1 hour
Cooking Time: 1 hour
“The essence of a good muffin is the muffin top, without it, we can just call it a naked cupcake.”
If you know me, you would know how obsessed I am with all things Sicilian. I guess there are times in our lives when we travel and certain experiences, people and places stick to your memories like glue. I feel that these experiences can define who we are as individuals as they represent a small piece of time in our lives where we felt happiest or completely fulfilled.
Sicily was I place I had always wanted to travel to and I found it to be one of the most magical parts of the world I have ever been. I learned how to discover, explore and laugh out loud again.. for this, it will remain forever etched into my heart.
Sentiments aside, let's talk about food. Sicilian food is some of the best I have ever tried in my life (yes I am being biased - but why not?). It is an amalgamation of Arab, Greek, French and Spanish cultures which makes it so unique and with it being situated in the Mediterranean sea it has an abundance of glorious, wonderful produce.
Tortellini en brodo is actually a northern dish, however, I first tried it in Sicily - this recipe is loosely based on a version of the traditional dish I ate in Palermo.
INGREDIENTS - Pasta Dough
6 eggs
600g plain flour
INGREDIENTS - Tomato Beef Broth
100g fennel stalks, roughly chopped
4 small garlic cloves or 8g, chopped finely
120g yellow onion, finely chopped
500g ripe Roma tomatoes, roughly chopped
1500g good beef stock
Salt and pepper to taste
20mls olive oil for cooking the onions
INGREDIENTS - Pork and Fennel Filling
300g pork mince
80g bacon or pancetta
½ tsp fennel seeds
100g fennel, finely chopped
1 clove garlic (4g)
20g red onion
1tsp sea salt
1 tsp black pepper
½ tsp sweet paprika
40g grated parmesan cheese
METHOD
Place flour in a bowl or on a flat surface
Crack the eggs into the flour one at a time, combining the egg into the flour mixture each time
Knead the dough until it is completely smooth, for about 10 minutes (this all can be done in an electric mixer)
Wrap in cling film and refrigerate for a minimum of 30 minutes.
METHOD
Fry the onions in the olive oil until translucent.
Fry the fennel stalks and then the garlic
Add in the tomatoes and let them cook slightly
Add in the beef stock and cook over low heat until the liquid has reduced by half
Allow the mixture to cool slightly before blending (explosions will happen otherwise!)
Blend the mixture and then fine-strain it
Set aside
THE METHOD
Cook the onion in olive oil until translucent
Add pancetta and cook through
Add the garlic, fennel seeds, fennel, onion and pork mince
Cook mixture through before adding the salt, pepper and paprika
Taste the mixture and add more seasoning if needed
Set aside and allow the mixture to cool completely
Blend in a food processor until fine.
GARNISH
Parmesan Cheese
Fennel Fronds
Sliced fennel
ASSEMBLY AND COOKING
When the pasta is set, roll it out with the pasta machine to the finest setting.
Cut circles with a round cookie cutter about 8cm in diameter
Place a teaspoon of the pork mixture into the centre of the circle
Wet one side with water and fold over into a semi-circle. Make sure all the edges are sealed tightly. Fold the two far edges of the semi-circle onto one another. Fold the excess of the semi-circle back down onto the base.
Bring a pot of salted water to the boil
Add in tortellini until they float to the top. Strain off the water
Heat the tomato stock in a separate pot
Place the tortellini in a bowl, spoon over the tomato stock
Garnish with parmesan cheese, thinly sliced fennel, fennel fronds, and olive oil.