The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Tortellini in brodo

You'll need

5 small chicken carcasses (about 1.5kg), halved lengthways with a cleaver 1 kg chicken wings 1 tbsp olive oil 2 carrots, halved widthways 2 celery stalks, halved widthways 1 onion, halved 1 head of garlic, halved horizontally 3 thyme sprigs 6 whole black peppercorns To serve: tarragon leaves, finely grated parmesan and rye bread   Chicken and parmesan tortellini 300 gm (2 cups) “00” flour 3 eggs, plus 1 for eggwash 160 gm minced chicken 100 gm minced pork ½ garlic clove, crushed 1½ tbsp finely chopped basil 1 tbsp finely grated parmesan Pinch of finely grated nutmeg


  • 01
  • Preheat oven to 200C. Divide carcasses and wings between 2 oven trays, rub with oil, season to taste and roast until golden (40-50 minutes). Pour off fat (discard), scrape juices and caramelised bits into a large saucepan along with carcasses and wings. Add vegetables, garlic, thyme, peppercorns and 3 litres cold water and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer gently until stock is very well flavoured (4-5 hours). Strain 2.2 litres into a wide saucepan over medium heat and simmer until reduced by almost half (30-40 minutes). Season to taste, keep warm.
  • 02
  • Meanwhile, for chicken and parmesan tortellini, process flour and eggs in a food processor to combine. Turn onto a work surface, knead until smooth (3-5 minutes), wrap in plastic wrap and set aside to rest (30 minutes). Combine remaining ingredients (except eggwash) in a bowl, season to taste and set aside. Divide dough into thirds, and working with one piece at a time, feed through pasta machine, starting at the widest setting then reducing setting notch by notch and folding and rolling as you go, until pasta is 3mm thick. Cut out 7cm-diameter rounds with a pastry cutter, place on an oven tray dusted with flour and cover with a damp tea towel. Working with one round at a time, place 1 tsp chicken mixture in the centre, brush edges with eggwash, fold in half to form a semi-circle and press to seal. Brush straight edge of pasta with eggwash, bring together and press to seal. Return tortellini to tray.
  • 03
  • Cook tortellini in batches in a saucepan of boiling salted water over medium-high heat until al dente (2-4 minutes). Drain, transfer to bowls, ladle broth over, season to taste, scatter with tarragon and parmesan and serve with rye bread.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Crisp dry white vermentino.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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