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Tortellini of Chicken and Gorgonzola in a Thyme Broth

Information

Tortellini of Chicken and Gorgonzola in a Thyme Broth Image

Category

French, Appetizers

Specialty

Everyday Menu,

Tags

How to cook Chicken Soup, Appetizers menu recipes, French Food Cooking Recipes

Info

Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serves : 4-6

Description

Chicken but in Tyhme Broth - soup alike. There's very little fat or anything heavy in this dish - just pure goodness. And there's nothing better than slurping a tasty wholesome broth!

Preparation

Ingredients

1 x 1.5 kg/ 3 1/2 lb chicken, preferably free range or organic
5 sticks of celery, trimmed and roughly chopped yellow leaves, reserved
4 carrots. peeled and roughly chopped, yellow leaves reserved
2 leeks, outer leaves discarded, roughly chopped
1 fennel bulb, roughly chopped
a small bunch of of fresh thyme, leaves picked
3 bay leaves
sea salt and freshly ground black pepper
80 g/ 2 3/4 oz gorgonzola cheese
a bunch of fresh flat leaf parsley, leaves picked and roughly chopped, stalks finely chopped
juice of 1 lemon
a handful of freshly grated Parmesan cheese
good quality peppery extra virgin olive oil

pasta dough
600 g/1lb 6oz tipo 00 flour
6 large free range or organic eggs or 12 yolks
 

How Tos & Summary

Cooking Steps

 

Put your chicken, celery, carrots, leeks, fennel, thyme and bay leaves into an appropriately sized pot, then fill the pot with enough water to cover the chicken. You can place a small heatproof plate, or pan lid that fits inside the pot, on top of the chicken to keep it submerged. Then put a lid on the pot and bring the water to the boil. Simmer for VA hours and skim the fat off the top from time to time using a spoon.
 
While the chicken is cooking you can make your fresh pasta dough and put it in the fridge until you're ready to shape and fill it. When the chicken is cooked remove it to a plate.Taste the broth - if it's a bit on the weak side, then season it with salt and pepper and leave the pot on the heat for a bit longer, with the lid off, to reduce the liquid a little more and intensify the flavour. When you're happy, take the broth off the heat. Strain into a large bowl, then pour back into the pot, discarding the veg. You should be left with a nice clear-ish liquid (to make it even clearer you can pass it through a muslin cloth but I think it's okay to have a few bits in it!). Once the chicken has cooled, strip all the breast meat off the bone into little pieces and put back into the broth.
 
To make your filling for the tortellini, pick off the leg and thigh meat from the chicken and chop up finely. Place into a bowl and stir in the gorgonzola, chopped parsley stalks, lemon juice and Parmesan. Season and put to one side while you make your tortellini.
 
Roll out your pasta dough on a floured surface and make your tortellini (see page 90), filling each one with a teaspoon of the chicken and gorgonzola filling. Cook the tortellini in salted, boiling water for 2 minutes then remove them using a spider or slotted spoon, or drain them carefully in a colander.
 

Put your slightly undercooked tortellini back into the pot with the broth and the chicken strips and bring back to the boil for another 11/2 minutes. Taste the broth one more time for salt and pepper, then sprinkle with the roughly chopped parsley leaves and celery leaves and drizzle with a good glug of extra virgin olive oil. Serve at the table in one big bowl or divide into individual bowls

 

Summary

wine suggestion : French white - Pinot Gris

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Comments

Chef

sandra's picture
sandra
Joined: 22-Oct-2008

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Tips

  • Every fruits has vitamin C, but orange still remain to be standard fruit that contain enough Vitamin C. Use Mandarin Orange as fruit mixture that not contain many juicy gist, i.e blueberry, strawberry, or apricot.