“The recipe had started out with a massive pork loin, cleaned of all fat and cooked. Then veal, and sausage without fennel seeds (“So important, man!”). After cooking, the fatty juice from the meat is saved and boiled down. Meanwhile, prosciutto and mortadella are sliced and ground, along with the pork, veal, and sausage. We then mixed the ground meats with the boiled-down juice, a few eggs, and nutmeg, and blanketed the concoction with grated Parmesan, mixing and pounding into the precious ripenio.”
Grub Street New York, on the making and origins of Tortellini en Brodo, a traditional Italian holiday soup.
