Italian · Dinner
Little Stuffed Pasta in Broth (Gluten-Free)
Small hand-folded gluten-free pasta parcels filled with seasoned ground pork and Parmesan, poached gently in light chicken broth. A simple Italian tradition of tortellini in brodo, reworked with a rice-and-buckwheat flour dough, finished with parsley, black pepper, and a shaving of Parmesan over the bowl.
$6
35 minsPrep
20 minsCook
55 minsTotal
HardLevel
Nutrition per serving
450Calories
30.4gProtein
18.2gFat
37.8gCarbs
1.8gSugar
3.1gFiber
1328mgSodium
189mgChol
6.8gSat Fat
468mgPotassium
297mgCalcium
3mgIron
1mcgVitamin B12
2.2mgVitamin C
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Whisk rice flour, buckwheat flour, egg, and splash of water; knead 3 minutes until smooth and no longer sticky.
2
Rest
Wrap dough in plastic and let sit at room temperature 30 minutes.
3
Sauté
Warm olive oil in small skillet over medium heat; cook ground pork 5 minutes, breaking it up, until no longer pink and lightly browned.
4
Build
Mix cooked pork with parmesan, parsley, nutmeg, salt, and black pepper into a paste-like filling.
5
Roll
On lightly rice-floured surface, roll dough to 1.5mm thickness and cut into 1.5-inch squares; stuff each with 1/2 teaspoon filling and fold into tortellini shapes.
6
Plate
Ladle broth and tortellini into bowl, scatter remaining parmesan and parsley on top, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g ground pork
- 2/3 cup80g rice flour
- 4 tbsp30g buckwheat flour
- 3 cups720ml chicken stock
- 3 oz86g parmesan
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp nutmeg
- 1/2 tsp1/2 tsp salt, divided
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10ml olive oil
- 22 small eggs
