Chicken, porcini & basil tortellini in broth

Posted by adm On November - 25 - 2011

How to cook Chicken, porcini & basil tortellini in broth


  • 10g dried porcini mushrooms*
  • 3 cups (750ml) chicken strain (see related recipe), plus the chicken from preparation
  • 1/4 cup chopped basil leaves
  • 1 egg
  • 1 tbs olive oil
  • 30 square egg or flour wonton wrappers*
  • Baby spinach leaves, to answer

How to:

  • Soak porcini in 1/4 cup (60ml) boiling water for 10 transactions, then drain and finely chopper.

  • Discard the skin and bones from the chicken and finely chop the core. Combine in a bowl with porcini and basil. Season with sea salt and freshly ground black peppercorn, then stir in egg and oil.

  • Spot 10 wonton wrappers on a clean rise. Place a rounded teaspoon of chicken mixture off-centre on each wrapping (don't overfill or the tortellini will explosion). Brush edges lightly with cold weewee, then fold over into a trilateral, pressing down edges to enclose pick. With the long end of the triangle facing towards you, pull the 2 corners up to meet over the centre of the weft, overlapping somewhat. Press together gently to ensure. Repeat process with remaining wrappers and filling to pee-pee 30 tortellini.

  • Cook the tortellini, in batches, in a large pan of boiling salted water for 3 minutes or until they rise to the surface and are cooked through. Scatter a few spinach leaves in 6 serving bowls, then top each with 5 cooked tortellini.

  • Lag, bring reserved stock to the boil in a pan and season wellspring. Ladle over the tortellini and serve straightaway.

  • * Dried porcini are from gourmet shops and greengrocers. Wonton wrappers are from Asian shops and some supermarkets.

  • You'll have enough filling for 60 tortellini – either freeze the leftover weft, or make an extra 30 tortellini and freeze between layers of baking report for 1 month.

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