Soups / RICETTI
Maltese household tortellini in broth
Filled pasta in chicken and vegetable broth, from an Italian-influenced household tradition.
◷ 105 min / 4 servings
Method
- Put chicken and water in a pot and heat slowly. Skim off surface foam.
- Add cleaned roughly chopped vegetables, parsley and a little salt. Simmer for 75 minutes until chicken is fully cooked.
- Strain broth back into the pot. Reserve boned meat and vegetables for another meal, or add a little to the bowls.
- Bring broth to a gentle boil and cook tortellini according to the packet until the filling is cooked. Add hot water if needed to retain plenty of broth.
- Season and serve with grated cheese alongside.
✳ From the kitchen
Named in Suzanne Piscopo’s research among traditional preparations in Maltese households; the pasta has Italian origins.
Tradition reference
Suzanne Piscopo · Maltese household food study, 2004, printed p107 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.