Braised Beef Tortellini "Zuppa alla Pavese"
This soup traditionally made with chicken stock is from the Italian province of Pavia in the Lombardy region. As legend would have it the dish was created when Francis I, from France was captured at the battle of Pavia and was served this dish in captivity by a peasant who created the soup from ingredients available on his farm at the time.
Ingredients
- 1/2 lb Louisa tortellini
- 1 quart veal stock
- 4 ea eggs, reserve egg yolk for poaching and egg white to clarify stock
- TT salt and pepper
- TT Parmigiano Reggiano
- 1 ea bouquet garni
- 4 ea Ciabatta Bread slices (toasted)
Directions
Simmer the veal stock for at least 1 hour. Remove from pot with a ladle and strain it through a fine strainer layered with cheesecloth. Clarify with a third of the whipped egg whites. Stir egg whites into the hot stock until it rises. Wait 10 minutes. Repeat steps 2 more times. Slightly poach the egg yolk in the stock. Plate hot tortellini around bread topped with the egg. Pour hot clarified broth tableside and finish with fresh shaved Parmigiano Reggiano.
