Chicken Tortellini In A Sweet Onion-Lambrusco Broth

Recipe Ingredients

		Red Onion Marmalade
2		Red onions - chopped 1/4" dice (medium)
2 cups	474ml	Lambrusco wine
		(or other light-bodied fruity red wine)
1 cup	237ml	Orange juice
2 tablespoons	30ml	Sugar
		Filling
2 tablespoons	30ml	Butter
7 oz	198g	Boneless skinless chicken breast
1/2 cup	118ml	Dry white wine
3 oz	85g	Prosciutto - cold from refrigerat
5 oz	142g	Mortadella - cold from refrigerat
3/4 cup	109g / 3.8oz	Grated parmigiano-reggiano cheese
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
1/4 cup	59ml	Milk
1		Egg
		Salt - to taste
		Assembly & Service
1		Basic fresh egg pasta - see * note
2 cups	474ml	Basic chicken broth
1/2 cup	73g / 2.6oz	Grated parmigiano-reggiano cheese

Recipe Instructions

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.

To make marmalade: Place chopped red onions, Lambrusco, orange juice and sugar in a saucepan and place over medium-high heat. Bring to a boil, lower heat to medium and reduce until thick like marmalade, about 30 minutes. Remove from heat and allow to cool.

To make filling: In a 12- to 14-inch saute pan, melt butter over medium heat until just starting to foam. Slice raw chicken very thinly across the grain and place in pan with butter. Cook over medium heat, stirring constantly, until very lightly browned. Add wine, cover and cook for 5 minutes. Remove cover and cook until liquid is gone, 2 to 3 more minutes. Remove from heat and allow to cool.

Cut prosciutto and mortadella into 1/4-inch dice and place in food processor. Add cooled contents of saute pan and pulse until just ground, like meat, not like a mousse. Pour into a large mixing bowl and add 3/4 cup cheese, nutmeg, milk and egg, folding carefully. Check for seasoning with salt only and refrigerate.

To assemble tortellini: Lay out 1 sheet of pasta and cut into 2-inch rounds using a water glass or cookie cutter. Cover cut rounds with a damp kitchen towel so that they do not dry out. Working 5 at a time, place 1/2 teaspoon filling in center of each round. Fold each round in half to form a half moon and pinch the edges tightly together to seal. Take the two opposing corners and bring the tails of the half moon together, twisting one half turn so that the sealed half round edge curves around the outside of the filled soul of the tortellini. Repeat with each round until all pasta is used up. Leave formed pasta shapes uncovered to dry.

To serve: Heat the chicken stock to boil in a large pasta pot and add onion marmalade. Check broth for seasoning with salt. Drop 48 tortellini into broth and return to boil. Lower heat until just under boil and cook tortellini until tender and yet still possessing a discernible resistance to the bite, about 4 to 6 minutes. Spoon 12 tortellini into each of 4 warm soup bowls and divide the broth among them. Sprinkle with grated Parmigiano-Reggiano and serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5681)

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