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Ingredients for 4 people
- 480g Canuti Tortellini alla Bolognese with Meat
- 1 capon
- 4 litres cold water
- 1 carrot
- 1 celery stalk
- 1 onion
- Grated Parmigiano Reggiano cheese
- Salt
Method
Debone the capon and use the bones and scraps for the broth.
Put the capon bones in a tall pot with a thick bottom.
Cover with cold water, add the carrot, celery and onion and bring to the boil.
Cover with a lid, lower the heat and simmer for about 3 hours.
Cool the broth and then skim off the fat.
Bring the salted broth to the boil and cook the CanutiTortellini alla Bolognese in it for 3 minutes.
Serve with grated Parmigiano Reggiano separately.
