DS Receipts

Tortellini in Capon Broth

Ingredients: (for two servings)
Meat-filled, gluten-free tortellini: 150-200 gr. (5-7 oz.)
Carrot: 100 gr. (4 oz.)
Cloves: 3
Celery: 1-2 stalks
White onion: 1/2
Capon: about a half
Salt, pepper, rosemary, fresh marjoram, sage, time, Italian parsley, parmigiano reggiano (Parmesan) cheese

Preparation:
Peel and clean the carrots and slice lengthwise into four parts. Peel the onion and lard it with the cloves. In order to obtain a fragrant sachet, tie the carrot and the herbs between the two stalks of celery.
Placed in capon in the bottom of a casserole with the onion and the herb sachet. Cover the capon with 3 litres (3 quarts) of water, add salt and pepper, and bring to a boil. Skim the broth from time to time and, as soon as it reaches a boil, salt and recover with the lid slightly open.
Reduce the heat and allow it to simmer for one and a half to two hours. Remove the capon, strain the broth, and bring it to a boil once again. Cook the meat-filled, gluten-free Tortellini in the broth and serve them while still steaming with the grated Parmesan cheese.