Tortellone in Brodo
Chef Richard Corbo of Mecca – San Francisco, CA
Adapted by
March 2007

Tortellone in Brodo This is a play on the classic Italian soup Tortellini en Brodo. This is one large piece of pasta which we’re calling a Tortellone, filling with pulled short rib and blue cheese, and serving as a main course. Serve with a fork, knife, and soup spoon.


    Anise Spice Mix:
  • 6 star anise
  • 1 Tablespoon coriander seed
  • 1 Tablespoon black peppercorns

    Beef Sauce:
  • 1 gram veal stock
  • 1 quart caramelized beef “bits”
  • 1 bay leaf
  • 1 Tablespoon dry thyme
  • 1 cup Port
  • 1 teaspoon granulated sugar
  • 1 ounce butter

    Beef & Maytag Blue Filling:
  • 1 cup pulled, braised, short rib meat
  • ¼ cup beef sauce
  • ¼ cup finely crumbled Maytag blue cheese

    Pasta Dough:
  • 10.5 ounces fine white flour “00,” or bread flour
  • 1 egg
  • 2 yolks
  • 2 teaspoon kosher salt
  • 1 Tablespoon anise spice mix

    Anise Brown Butter
  • 1 Tablespoon butter
  • 1 teaspoon rice oil
  • 1 star anise
  • 1 bay leaf
  • Salt to taste

    To Assemble and Serve:
  • Veal stock
  • Shallots
  • Thyme
  • Salt
  • Maldon salt
  • Chives, chopped
  • Anise Brown Butter

For the Anise Spice Mix:
Toast anise, coriander seeds and peppercorns in a pan over low heat, grind very fine, and sift well through drum sieve.

For the Beef Sauce:
Cover the bits and spices with some of the veal stock and reduce to near sec, repeat until a rich sauce develops and all the veal stock has been pumped through the bits. Once you have reduced the liquid to approximately 1 cup, strain. In another saucepan, reduce the port and sugar to syrup consistency, and add the cup of reduced stock, and bring back to a simmer, and then mount with the butter and allow the sauce to simmer for up to five minutes more, whisking all the while.

For the Beef and Maytag Blue Filling:
Work the braised beef and the beef sauce together in a mixing bowl until a satiny quality develops and the beef is broken down and very soft. Fold in the blue cheese so that it’s evenly spread throughout the stuffing but still maintains its own shape. Chill.

For the Pasta:
Place flour on a clean, dry surface and make a hollow in the center. Add egg, yolks, salt and spice and incorporate little by little. When the dough is mixed well enough to form a ball, start to knead the dough until it becomes smooth and uniform. The dough should not be wet. Refrigerate for 1 hour. Once your filling is chilled, roll out the pasta dough to the thinnest setting, cut into squares, and add the appropriate amount of filling for the number of Tortellone you wish to make. Fold in the style of an exaggerated tortellini – fold the square to a triangle, then marry the two opposite ends of the triangle together.

For the Anise Brown Butter:
Gently simmer the butter until a brown, nutty, buerre noisette develops. Add the oil and spices and set aside to infuse and cool. Strain and put in a squirt bottle with a fine point top.

To Assemble and Serve:
Prepare a flavorful consomme with veal stock, shallots, thyme, and salt. Strain clean and hold hot. Drop the pasta into salted, boiling water, and lower the heat at the same time as to prevent the pasta from rolling around when cooking. Cook for approximately 6 minutes, allow to drip dry, then plate in a shallow soup bowl. Ladle the consomme to cover about ½ of the Tortellone’s body. Sprinkle the top of the pasta with Maldon salt and fresh chopped chives, and surround the pasta with droplets of anise brown butter.

Wine Pairing:
Hirsch Vineyard “Littorai” Pinot Noir 2003

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