Tortellini in Brodo (Tortellini in Clear Chicken and Beef Broth)

Broth

• 1 medium Whole chicken
• 600 g Beef shank, bone-in
• 1 large Yellow onion
• 2 medium Carrot
• 2 medium Celery
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt, plus more to taste
• 3 liters Water

To serve

• 500 g Tortellini, fresh or chilled
• 60 g Parmesan, finely grated

1. Put the chicken and beef shank in a stockpot and add the water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Keep it at a bare simmer so the broth stays clear.
2. Peel the onion and cut it in half. Peel the carrots and cut them into large chunks, then cut the celery into large pieces. Add the vegetables to the pot with the peppercorns and salt.
3. Simmer very gently, partially covered, until the broth is rich and the chicken is cooked through, about 1 hour 45 minutes. Lift out the chicken and beef, then strain the broth through a fine sieve into a clean pot. Taste and adjust the salt so the broth is well seasoned but not salty.
4. Bring the strained broth back to a steady simmer. Add the tortellini and cook until they float and are tender, following the packet timing as a guide. Keep the heat gentle so the broth stays clear.
5. Ladle the tortellini and hot broth into warmed bowls. Finish each serving with a generous sprinkle of Parmesan and serve immediately. Add a few extra grinds of black pepper if you like.

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