The Pianalto name commands a certain amount of respect, especially in Tontitown, Arkansas where it’s a familiar as the “Jones” or “Smith” anywhere else. This recipe comes directly from chef Vince Pianalto and his beloved mother that dates back several generations; and even though this homemade pasta drenched in chicken broth has it’s genesis based in another century, something tells me Vince and his mother still prepare this recipe frequently at home.

The story of tortellini isn’t without it’s own salacious controversy, since it’s origins have been disputed between Italy’s regions of Bologna and Modena for centuries; until, as the legend contends, Venus visited an inn in the border town of Castelfrano Emilia, where the innkeeper was so taken by her beauty that he couldn’t resist peaking at her through the bedroom keyhole as she undressed before bed; fortunately or unfortunately, depending on you point of view, he could only catch sight of her tummy and navel, and was so inspired and overtaken by his lust that he designed the first ever tortellini, which obviously looks like a belly button. Blah blah blah - it’s not exactly the WOKE kind of story that is required these days, but we’ll let it slide a bit since it was a different time.

Regardless, consenting voyeurism or not, TORTELLINI is a triumph, and the Natural State Pianalto version bathed in chicken stock is nothing short of culinary nirvana. Saluti!

Tortellini in Brodo

Serves:  4 to 6 |  Time:  45 Minutes

INGREDIENTS:

Egg Pasta Dough

9 oz AP flour

2 eggs

4 yolks

1 tsp salt

TECHNIQUE:

To make the dough, place all ingredients into a food processor (or a stand mixer), pulse or mix dough until homogenous.  You want a smooth but firm dough.   Wrap with plastic wrap and rest for 10 minutes.

INGREDIENTS:

Chicken Filling

2 chicken thighs, skinless, boneless

salt and pepper

1/4 c parmigiano, grated

1 egg

1/8 c celery, chopped

1/4 c onion, chopped

2 garlic cloves

For Cooking Pasta:

2 quarts chicken stock

1 bunch flat leaf parsley

TECHNIQUE:

For the filling, boil the chicken in water until thoroughly cooked, or internal temp of 165F. Set aside to cool slightly.   In the bowl of a food processor fitted with a blade, place the rest of the ingredients.  Salt and pepper to taste.   Coarsely chop the chicken and add to the processor.  Process until somewhat smooth texture achieved.   Place in a bowl, reserve.

To make filled tortellini, roll dough as thin as you can with a roller or pasta machine.   Break one egg into a small bowl, used to seal pasta.      

Cut dough into 2 inch squares.  Place a small pinch of filling in the center of squares.  Resist putting too much filling.  Using fingertip or pastry brush, brush egg along edges of squares.    Bring one corner to the opposite corner to form a triangle.  Pick up the triangle and twist around your finger and press together.  Make certain well sealed.  Pasta can now be cooked or frozen for future use   

For the dish, bring chicken stock to a very low boil.   Drop tortellini into stock and cook for 5 minutes (for fresh) or 9 minutes (for frozen). Serve immediately, garnish with parsley leaves