Tortellini in Asian-style broth

Posted by adm On December - 31 - 2011

How to cook Tortellini in Asian-style broth


  • 8 cups salt-reduced beef strain
  • 2cm piece fresh gingery, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 cinnamon amaze
  • 1 star aniseed
  • 1 bunch choy sum
  • 625g packet fresh veal tortellini pasta
  • 1 large carrot, raw, cut into matchsticks
  • 2 green onions, thinly sliced diagonally
  • 1 small red chilly, deseeded, thinly sliced diagonally (see billet)
  • 1/3 cup fresh coriander leaves
  • Lime halves, to service

How to:

  • Place strain, gingery, ail, cinnamon and star anise in a saucepan over medium-high hotness. Screening. Bring to the seethe. Reduce heat to low. Simmer for 10 minutes for flavours to modernise. Remove from hotness. Striving. Discard gingery, ail, cinnamon and star aniseed. Return to pan.

  • Lag, separate choy sum leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.

  • Add pasta, carrot and choy sum stems to stock assortment. Bring to the boil over medium-high rut. Boil for 3 transactions. Add leaves. Cook for 2 minutes or until leaves have wilted.

  • Ladle into bowls. Top with onion, chilli and coriander. Serve with lime halves.

  • For a spicier stock, don't deseed the chilly. You can freeze packaged fresh tortellini for capable 3 months or store in the fridge in an airtight container for capable 3 days once open.

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