” Tortellini En Brodo ” (Shrimp Dumplings In Broth)

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When  I was growing up in germany in the 5o’s, newly arrived immigrant workers who had started new restaurants featuring their own countries food, had opened up a whole new world of culinary delights to regular folk’s who could not afford to go to the more established restaurants. These restaurants were usually too expensive for the working class people. However, it was much more affordable to dine at one of the myriad of quickly sprouting ethnic restaurant’s, opened by families who had recently immigrated to Germany, which at the time was in dire need of workers to the fill hundreds of thousands open job’s during the “Wirtschaftswunder” years. I remember the first time I saw and had the opportunity to savor such exotic treats as pizza, gyros, cevapchichi, tortellini, shashlik, paella, baklava, gelato, etc, etc. It was a time of constant culinary adventure for our family. We tried to experience as many new dishes as possible and had a wonderful time exploring food we never before had heard of, much less seen or eaten. Like I said, there was a time (a few years after WWII ) when even pizza was new and exotic to us. One of my greatest favorites was “tortellini in brodo”. Here is my version of this great soup :
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This Image Source: BrowsingRome

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This Image Source: BrowsingRome

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I have made these tortellini with frozen won ton wrappers instead of a regular pasta dough. The wontons wrappers cook much faster then regular pasta dough, so for the filling I used chopped cooked shrimp,  mixed them with egg white, white wine, salt and pepper .

Bon Appetito !   Life is Good !
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5 comments

  1. Hi D,
    It’s a raw egg yolk, which I add to all my broth and consommes when possible. Stir it in the hot soup and let It steep for a minute or two. It will add debt and flavor.
    (Think zuppa pavese)
    Cheers 🙂

    Like

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