Rabbit Mince Tortellini in Brodo is a dish steeped in the rustic culinary traditions of Northern Italy, particularly Emilia-Romagna, a region famed for its intricate pasta craftsmanship and rich, comforting broths. A labor of love, this dish pays homage to the Italian ethos of transforming humble ingredients into something extraordinary, celebrating the art of simplicity and balance.
The soul of Rabbit Mince Tortellini in Brodo lies in its ingredients. Rabbit meat, a protein often overlooked in modern cuisine, finds a place of honor in regional Italian kitchens. Its delicate flavor is perfectly suited for the velvety smooth filling of tortellini, offering a subtle earthiness and a lean texture that melds beautifully with the rich Parmigiano-Reggiano. The choice of rabbit reflects not just a culinary preference but also the deep-seated Italian tradition of sustainable, nose-to-tail cooking where every part of an animal is respected and utilized.
The tortellini, with their intricate folded shapes, symbolize the pride and skill of Italian pasta-makers. Legend has it that tortellini were inspired by the navel of Venus, the Roman goddess of love. Making tortellini is an artful process, requiring patient hands to prepare the thin sheets of pasta and deft fingers to fold and seal each piece with care. This tactile aspect of preparation ties contemporary cooks to the generations of Italian nonnas (grandmothers) before them, who passed on their pasta-making expertise as a familial treasure.
The other element that makes this dish sing is the brodo—or broth. Simple yet deeply flavorful, this chicken-based broth embodies the resourcefulness of Italian home cooking. Made with a foundation of classic aromatics like carrot, celery, onion, and a sprig of fresh thyme, the broth becomes an aromatic pool in which the tortellini floats gracefully. Using homemade chicken stock adds an extra dimension of depth and underscores the importance of a slow-simmered base in Italian soups and pastas.
This dish exudes warmth and comfort, making it the perfect choice for chilly evenings or intimate gatherings. The broth, softly infused with fresh herbs and vegetables, soothes the palate while wrapping each spoonful of tortellini in a subtle embrace of flavor. The act of serving the dish—ladling the aromatic broth into warm bowls and placing the plump tortellini center-stage—is itself a ritual, lending an air of elegance to this humble preparation.
Rabbit Mince Tortellini in Brodo is more than just a meal—it’s a story of Italian heritage, marrying the pastoral flavors of the countryside with the precision of Italian culinary artistry. Whether served as a nod to tradition on a holiday table or enjoyed as a quiet indulgence on a weekday night, this dish carries forward centuries of tradition while remaining refreshingly approachable. Pair it with a glass of Chianti, and you have a meal that transports you straight to the heart of Emilia-Romagna, where culinary joy is celebrated in every bite.
Rabbit Mince Tortellini in Brodo
Ingredients
Pasta Dough
200 grams all purpose flour (plain flour Australia and UK) - plus extra for dusting- 3 large eggs - preferably organic
Filling
- 250 grams rabbit mince - freshly ground
- 50 grams Parmigiano-Reggiano - finely grated
- 1 clove garlic - minced
- 1 tbsp olive oil
Brodo
- 1.5 liters chicken stock (chicken broth or chicken bouillon) - preferably homemade
- 1 whole carrot - sliced
- 1 stick celery - chopped
- 1 small onion - halved
- 1 sprig thyme - fresh
Instructions
- Prepare the Pasta Dough Place the flour on a clean surface, creating a well in the center. Crack the eggs into the well, whisking them gently with a fork. Gradually incorporate the flour from the inner rim of the well, forming a dough. Knead for 10 minutes until smooth, then wrap in plastic and let rest for at least 30 minutes.
- Make the Filling In a small pan, heat olive oil over medium heat, add the garlic, and cook until fragrant. In a bowl, combine the cooked garlic, rabbit mince, and grated Parmigiano-Reggiano. Season with salt and pepper to taste. Set aside.
- Roll and Fill Tortellini Roll out the rested pasta dough into thin sheets. Cut into 5cm (2-inch) rounds. Place a small teaspoon of rabbit filling in the center of each round. Fold over into a half-moon, press to seal the edges, then bring the corners together to form a ring.
- Prepare the Brodo In a large pot, bring the chicken stock to a gentle simmer. Add the carrot, celery, onion, and thyme. Let simmer, covered, for 20 minutes. Remove the vegetables and thyme sprig before serving.
- Cook the Tortellini Carefully add the tortellini to the simmering broth. Cook for 3-4 minutes, or until they float to the surface. Serve immediately in warm bowls with some broth.
