Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
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Tortellini in Turkey Broth
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We had turkey once a year at Nona Zurlo's home--on Thanksgiving. We
roasted the bird, stuffed with ingredients not too different from
conventional American cornbread stuffing. As children we always loved to watch the ritual and our
grandmother would always let us participate by stirring the dressing or
filling the bird. We always took the occasion to make a pot of turkey
broth that could be used for tortellini, or sometimes small elbow
macaroni, sprinkled with cheese.
Neck, wing tips and tail of turkey
2 celery stalk ends, including leaves, cut into 2-3" pieces
2 large carrots, cut into 2-3" pieces
2 large white onions, halved
6 large cloves of garlic, pealed and crushed
1 tightly-packed cup of chopped parsley, including stems
2 whole bay leaves
2 tablespoons, black peppercorns
* cup, dry or semi-dry white wine
1 tablespoon, salt
2 tablespoons, dried tarragon
6 quarts, water
All-purpose Pasta dough
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Place all ingredients except pasta dough in large saucepan and bring to boil. Lower heat and
continue to cook for 6 hours.
After 6 hours, turn off heat and allow an
hour or so for cooling.
Pour liquid through sieve into another pot,
remove turkey pieces and bay leaves, and then force vegetables through
sieve into pot.
Refrigerate until ready to use with tortellini.
Use the basic pasta dough (see Nona Crinella's all-purpose pasta dough).
Take a biscuit or cookie cutter, about 2 inches diameter, and
cut out circles from the dough.
In the center of each round of dough,
place a bit of filling (see Nona Zurlo's ravioli filling) about the
size of a small marble.
Fold the dough over and close it by pressing the
sides together.
Bring turkey broth to a boil, then pour over tortellini in saucepan, until
all tortellini are completely covered.
Simmer until tender.
Serve
tortellini with broth in a large soup dish, sprinkled with mixture of
Parmesan cheese and finely chopped parsley.
As a main dish, allow about 15
to 20 tortellini per person.
Enjoy with our 2005 Sauvignon Blanc.
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