Tortellini neslted in a collard green bacon-y brodo broth–need I say more?
For the past few months I’ve been wanting to really get better at pasta making. Yes, there are great fresh and dried pastas on the market, but nothing compares to actually doing it yourself. I made fresh pasta for this recipe, but store brought tortellini would work perfectly!
The inspiration from this recipe came from Chef Michael Hudman. He made a black-eyed pea tortellini with a ham hock brodo. Initially, I tried to make a collard green pasta but it was a fail, like epic!
Too much moisture.
I do plan on attempting it again, so stay tuned. I had some delicious Benton’s Country Ham and brought a small piece of pork loin that ended up becoming my filling/farce. I ground up the meat finely, added some white pepper, parmesan cheese, a pinch of freshly grated nutmeg and salt. That was it!
As for the brodo, go to your local grocery store and see if they have parmesan rinds for sale. I’ve noticed that they have been popping up and are great to add into meat sauces. Check out my pork ragu recipe!
Water, cleaned and chopped collard greens, sliced bacon, parmesan rinds, salt and pepper and a splash of apple cider vinegar. Let everything simmer for 30 minutes to an hour and scoop out the rinds and then serve.
This was really fun to make and cannot wait to test out other fillings and pasta recipes.
This recipe will work great with fresh tortellini already made. Just add the tortellini to the brodo. You can choose to have a cheese or meat filling.
Don’t forget to check out my first pasta recipe, Roasted Tomato Sauce With Andouille & Picci
Tortellini & Collard Green Brodo
Collard Green Brodo
- 5 pieces of bacon, cut up
- 1 cup onions, sliced
- a pinch red pepper flakes
- 4 cups of collard greens roughly chopped
- 4 parmesan rinds
- 5 cups chicken broth
- kosher salt to taste
- 3-4 tablespoons apple cider vinegar
- 1 package of fresh or frozen tortellini
Fill a pot with salted water and cook tortellini to package instruction. Drain and rinse with cold water until ready to be added to broth.
In a pot over medium heat, cook the bacon until most of the fat has rendered. Add the onions, red pepper flakes and collard greens. Cook for 4-5 minutes. Add parmesan rinds and broth. Simmer for 30-45 minutes. Add kosher salt and apple cider vinegar. Adjust seasonings if need be.
Add cooked tortellini to the broth and cook until heated through. Serve with grated parmesan and enjoy!