Capon or mixed-meat broth
Capon broth is one of the meat broths used for tortellini and soups in Emilia-Romagna.
- Made from
- Capon or mixed meats
- In the recipe
- Tortellini in broth
Give the broth its own place in the menu
Choose the broth when you choose the pasta. Tortellini, anolini and other soups need a prepared cooking or serving liquid, which is a separate part of planning the meal. Write that liquid on the shopping and preparation lists even when the pasta recipe gives its quantity in a single line. The name capon broth does not mean that every suitable Emilian meat broth contains only capon.
For a Christmas lunch with more than one meat dish, do not assume that the liquid from the main course will also be ready for the pasta. Compare the recipes before assigning the same pot or batch of broth to both jobs. If their timing or ingredients differ, plan them separately. A soup course is easier to serve when its broth has been arranged before the filled pasta reaches the cooking stage.
At the table
For the tortellini described by Emilia-Romagna Turismo, make the broth with beef and either hen or capon. Choose it alongside the filled pasta, so the filling and cooking liquid follow the same recipe.
At Christmas
Plan the broth before the pasta when organising a Christmas first course. Capon or mixed-meat broth is one of the preparations used for tortellini and soups in Emilia-Romagna. Follow the broth and pasta recipe you have selected, keeping their preparations separate until the final cooking stage so the filled pasta can be served at the right moment.
Cook with it
Buying broth or making it
If you are buying prepared broth, check its actual ingredients and the maker's directions. A carton described broadly as meat broth is not necessarily a capon product. Choose it for the dish and for the people who will eat it, rather than for the photograph on the pack.
If you are making broth, follow a complete recipe for the meat, vegetables, water and cooking method. This ingredient guide is not a formula for roasting or stuffing a whole capon. Keep those choices separate when planning the main course. For a pasta lunch, make space for the broth pot and the bowls as well as the work of shaping or buying the pasta.
