Tortellini En Brodo

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2289
FAT
293%
CHOL
415%
SOD
77%

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Ingredients for 4 servings

1 cups Parmigiano-Reggiano, grated

Parmigiano-Reggiano, grated

4 ounces ground pork shoulder

Salt and pepper

1 1/4 pounds tortellini, recipe follows

1 carrot, coarsely chopped

3 1/2 to 4 cups flour

10 to 12 quarts cold water

4 ounces ground veal

1 pound beef tongue, cut into 4 or 5 pieces

4 ounces prosciutto, finely diced

1 pound beef scraps

4 ounces mortadella, finely diced

1 onion, coarsely chopped

1 tablespoon extra-virgin olive oil

1/2 teaspoon extra-virgin olive oil

1 egg, beaten

4 eggs

1 celery rib, coarsely chopped

4 ounces ground turkey

6 cups brodo, recipe follows

1/8 teaspoon nutmeg

1 pound beef or veal bones

1 (4 to 5 pound) stewing hen, cut into 6 pieces

2 tablespoons butter

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