Tortellini In Capon Broth Recipes

Steps:

• Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
• Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

Steps:

• Place onions and leeks directly over a stovetop flame; cook, turning, until slightly charred, about 5 minutes. Transfer to a large stockpot. Add capon, celery, carrots, tomatoes, basil, parsley, chicken bouillon, and salt; cover with 6 quarts water. Place over high heat; bring to a boil. Reduce heat to medium low; simmer partly covered until capon is cooked through, about 1 1/2 hours.
• Carefully lift the capon from the broth, and transfer to a cutting board. Cover capon with a clean wet cloth, cover with aluminum foil, and set aside in a warm place. Pass the broth through a cheesecloth-lined sieve into a large container. Using a wooden spoon, press down to squeeze out as much liquid as possible from vegetables, and discard solids. Using a large spoon, remove as much fat that rises to the top as possible. Transfer stock to a large saucepan; return to high heat.
• One hour before serving, bring a large pot of water to a boil. Pierce the sausage all over with a fork. Wrap in cheesecloth, and tie ends with kitchen twine. Add the prepared sausage, reduce heat to medium, and cook for 1 hour. Remove from heat; keep warm. When ready to serve, slice the sausage and capon into serving pieces and arrange in a serving dish with Mixed Vegetables.

Steps:

• Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.