Tortellini alla Bolognese with classic capon broth

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Ingredients for 4 people

  • 480g Canuti Tortellini alla Bolognese with Meat
  • 1 capon
  • 4 litres cold water
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • Grated Parmigiano Reggiano cheese
  • Salt


Debone the capon and use the bones and scraps for the broth.

Put the capon bones in a tall pot with a thick bottom.

Cover with cold water, add the carrot, celery and onion and bring to the boil.

Cover with a lid, lower the heat and simmer for about 3 hours.

Cool the broth and then skim off the fat.

Bring the salted broth to the boil and cook the CanutiTortellini alla Bolognese in it for 3 minutes.

Serve with grated Parmigiano Reggiano separately.

Canuti pasta cooking methods

Discover all possible cooking of our pasta.

The traditional cooking in boiling water, the practial steam cooking or the original and tasty frying.

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