Jim Hensley/
Jim is the photographer I worked with the longest–we used to be a
team back in Oslo. We have done so many great shoots together–
books, travels–and had so much fun shooting pasta in Italy, fish in Key
West, and jam at a small island in France. I really miss Jim and his
incredible stories.
Tortellini Al Brodo
“We had no real Christmas food tradition when I was a kid. My mother never
stopped trying to find one, though, despite years of experimenting. All that
changed when I moved to Norway. Here I tend to think of Christmas as ‘the two
weeks In December with roasted pork.’ Not that I don’t like a good pork roast, but I
need a soup in there somewhere.”
Serves 4
5 oz prosciutto
5 oz mortadella
5 oz spicy sausage
2 eggs
1 oz grated parmesan
41⁄
2 cups semolina flour
5 eggs, whisked together
pinch of salt
4 cups veal stock
chopped fresh parsley
1. Place the prosciutto, mortadella, and sausage in a food processor and run until
it’s all finely chopped up.
2. Add eggs and parmesan, mix well, and set aside.
3.
Place the flour on a surface and make a hole in the middle.
4. Add the eggs and salt
and start working your way out in the flour incorporating the eggs.
5. Knead the
dough until it’s smooth. If it’s too dry you can add a little water.
6. Wrap in plastic
and let it rest in the fridge for 30 minutes.
7. Use a pasta maker and roll it out thinly.
8. Use a 2 inch–round cutter and cut out rounds.
9. Place 1 teaspoon of the filling in
each round. Fold over and press the end together.
10. Heat up the stock and let the
tortellini simmer for 5 minutes.
*Serve in the stock with parsley.
