← Nouns Cooking · Italian

Ingredients

• 800 g beef shin or brisket, in one or two pieces
• 4 bone-in chicken thighs (or ½ a boiling hen)
• 1 Onion, halved
• 1 Carrot
• 2 celery sticks
• 2 whole cloves
• 3 l cold water
• 2 tsp Salt
• 400 g Fresh meat tortellini
• 40 g Parmesan, finely grated

Method

1. Put the beef and chicken in a large pot with the cold water and bring slowly to a simmer over medium-low heat. For the first 10 min, skim off the grey foam that rises.
2. Stick the cloves into the onion and add it with the carrot and celery. Keep the broth at the barest simmer, just a few bubbles breaking the surface, for 3 hours, uncovered; boiling hard makes it cloudy.
3. Lift out the meat and strain the broth through a fine sieve. Season with salt. If you have time, chill it so the fat sets on top and can be lifted off.
4. Bring 1.5 l of the broth to a gentle boil, add the tortellini and cook for 3–4 min, until they float and are tender.
5. Ladle into warm bowls and serve with plenty of grated parmesan.

Tips

• Don’t waste the meat: serve it sliced as bollito with salsa verde or mustard.
• Spare broth freezes well for risotto and soups.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar Jamie Oliver