CAPON BROTH FOR TORTOLINI IN BRODO

By BobD

Ingredients

• 1 large onion, sliced in half
• 1/2 9- to 10-pound capon
• 2 stalks celery
• 2 tomatoes, halved and seeded
• 1 carrot
• 3 sprigs parsley
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon coarse sea salt.

Details

Servings 4

Preparation

Step 1

1. Heat a small, heavy skillet over high heat. When very hot, add the onion halves cut side down and cook until very charred. Put the onion into a large stockpot along with the remaining ingredients. Add 8 quarts (32 cups) cold water and place over medium heat.

2. Slowly bring the broth to a simmer. Skim off and discard any foam on the surface. Adjust heat and barely simmer, skimming as needed, for 3 to 3 1/2 hours.

3. Strain the broth, discard solids and refrigerate until the fat solidifies on top. Discard the fat. Use the broth for the passatelli (see recipe).

Yield: About 4 quarts.

Passatelli

1 1/2 cups plain, dry bread crumbs

1 1/2 cups finely grated Parmesan cheese

1/8 teaspoon pepper

2 pinches freshly ground nutmeg

1/2 teaspoon salt, plus more for seasoning the broth

5 large eggs

2 quarts capon broth (see recipe).

1. In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.

2. In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.

Yield: 6 servings.