Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chicken brodo with mushroom and mascarpone tortellini


You'll need

2 chicken carcasses 1 each onion, carrot and celery stalk, coarsely chopped 1 garlic head, halved horizontally 10 gm dried porcini mushrooms 6 thyme sprigs 8 small Swiss brown mushrooms, thinly sliced 1 bunch spinach, trimmed To serve: shaved parmesan   Mushroom and mascarpone tortellini 175 gm field mushrooms, coarsely chopped 4 golden shallots, coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp olive oil 150 gm mascarpone 2 tbsp each finely chopped thyme and flat-leaf parsley Finely grated rind of 1 lemon 1 quantity egg-yolk pasta dough For brushing: eggwash

Method

  • 01
  • Preheat oven to 200C. Combine chicken carcasses, onion, carrot, celery and garlic in a large roasting pan and roast, turning occasionally, until browned (50 minutes-1 hour). Transfer to a stockpot, add porcini, thyme and 2 litres cold water, bring to the boil over medium-high heat, reduce heat to medium, simmer until well-flavoured (1½-2 hours). Strain into a saucepan, season to taste and keep warm.
  • 02
  • Meanwhile, for mushroom and mascarpone tortellini, process mushrooms, shallot and garlic in a food processor until finely chopped. Heat oil in a large frying pan over medium-high heat, add mushroom mixture, sauté until fragrant (4-5 minutes), transfer to a bowl and cool. Stir in mascarpone, herbs and lemon rind, season to taste and refrigerate until required. Cut pasta into thirty-two 8.5cm-diameter rounds, keep covered. Place a tablespoon of mushroom mixture in centre of each round, brush edges lightly with eggwash, fold in half, pressing edges firmly to seal. Brush corners with eggwash, bring together and press to seal. Cook, in batches, in a large saucepan of boiling salted water until al dente (2-3 minutes), remove with a slotted spoon, divide among hot bowls.
  • 03
  • Meanwhile, add mushrooms to chicken broth, simmer until tender (1-2 minutes), add spinach, then ladle over tortellini. Serve hot, scattered with parmesan.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

May 2010

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Pave de boeuf with Roquefort sauce and gratin dauphinoise

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×