Top Shows

My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep39 - Tortellini in Brodo

Team: Carmine & Lauren

Prep: 1hour

Cook: 3 hours 40mins

Serves: 4



Basil leaves, to garnish


BRODO (broth)

700g chicken carcasses, chopped

700g beef blade, chopped

200g oxtail

200g chicken wings

2 tsp olive oil

1 brown onion, chopped

1 carrot, chopped

2 sticks celery, chopped

6 litres water



1 long red chilli, chopped

125ml olive oil



½ bunch basil, leaves picked

125ml olive oil



400g 00 flour

1 tsp salt

4 eggs



100g pork mince

100g chicken mince

100g veal mince

120g prosciutto, finely chopped

2 tsp olive oil

2 eggs, lightly beaten

100g finely grated parmesan

pinch freshly ground nutmeg



  1. Preheat oven to 200C.
  2. To make brodo, place chicken carcasses, beef, oxtail and chicken wings in a large oven tray in a single layer.
  3. Roast for 30-40 minutes or until browned.
  4. Heat oil in a large stockpot. Cook vegetables until lightly browned. Add browned carcasses and meat mixture. Season.
  5. Bring to a boil. Simmer, stirring occasionally, for about 3 hours or liquid has reduced to about 2 litres. Strain and discard solids. Strain again through fine muslin.
  6. To make chilli oil, process chilli and oil to form a smooth puree. Repeat process to make basil oil.Set aside to infuse and strain both oils before using.
  1. To make pasta, pulse flour and salt in a processor to combine. Add eggs. Process to form a crumbly dough.
  2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Wrap in cling wrap and rest for 30 minutes.
  3. To make tortellini, divide dough into quarters. Pass quarters through a pasta machine on the widest setting. Continue to pass dough through pasta machine, dusting with flour and reducing the setting each time until you reach the second last setting and dough is about 2mm-thick.
  1. To make filling, using your hands, combine minces and prosciutto in a bowl. Season well.
  2. Heat oil in a frying pan over medium heat. Cook mince mixture, breaking up with a wooden spoon until lightly browned. Transfer to a bowl to cool. Stir in remaining ingredients.
  1. Using an 8cm round cutter, cut out 6 circles from each dough portion to make a total of 24.
  2. Divide filling among centre of each round and brush edges with water. Fold in half to form a half moon, then bring the two corners together to form a rounded tortellini shape. Press tightly to seal.
  3. Cook tortellini in a saucepan of boiling salted water for 1-2 minutes or until pasta is cooked and filling is hot. Remove with a slotted spoon and divide among serving bowls. Ladle over brodo, drizzle with chilli and basil oils and garnish with basil.



  • For an extra flavour hit, try adding finely grated lemon zest, chopped herbs or chilli to the filling.
  • Make a double batch of brodo and freeze half for another time.