Tortellini en Brodo

To food processor, add chicken, leek, celery, and carrot and process until mixture has the texture of mincemeat, about 15 to 20 seconds. (It should have some small chunks and not be fully puréed.) Add egg whites, tomato paste, and wine and process 30 seconds. Transfer mixture to an 8-quart stockpot with the chicken stock. Place the pot over medium heat and slowly bring to a simmer as the proteins in the ground meat and vegetables coagulate. With a rubber spatula, gently stir mixture every few minutes until the raft begins to form on the surface of the stock, 15 to 20 minutes. When the raft is set, stop stirring and keep stock simmering gently, decreasing the heat, if needed. Simmer 45 minutes, basting the raft every 5 minutes with a few ladles of broth. When the broth is clarified, remove pot from heat and carefully strain Brodo through a chinois lined with cheesecloth set over a large pot. Season with salt, chill, cover, and refrigerate.

In a large bowl, combine pork, mortadella, prosciutto, Parmigiano-Reggiano, and egg; season with nutmeg and salt. Transfer to food processor and process to pâté-like texture. Transfer filling to a piping bag with a thin tip.

Dust 2 sheet trays with semolina flour. In a stand mixer fitted with a hook, combine remaining ingredients and mix until just combined. Dust a work surface liberally with 00 flour. Transfer dough to surface and knead by hand until dough is smooth and elastic. Rest dough 30 minutes. Dust work surface with flour. With a pasta roller set on the widest setting, roll dough through, keeping the dough uniform and square. Working down to thinner settings, repeat until sheets are slightly translucent. Cut a 2-foot length from the dough sheet and cover remaining dough with plastic wrap. With a straight-wheel cutter, cut the sheet into 1 1/2-inch squares. With the piping bag of Filling, pipe 1 teaspoon of Filling onto the center of each square. Rotate the square 90 degrees so the corner faces your navel. Fold the corner over the Filling to meet the opposing corner, forming a triangle. With a spritz of water from a spray bottle, begin to seal in the filling by pressing together the edges of the Tortellini. Run your fingers from the tip of the triangle downward, gently pressing out the air around the Filling. With your thumbs along the base of the triangle and your index fingers halfway down each side of the triangle, gently pinch your index fingers and thumbs together and rotate your left index finger to fit under the base of the triangle. Wrap the corners around your index and middle fingers and pinch them together to seal. You should have a small gap between the Filling and the pinched dough, like a ring. Place the tortellini on the sheet trays with semolina, spaced apart, until ready to cook. Don’t let the Tortellini touch or they may stick together.

Bring a large pot of salted water to a boil. In a smaller pot, bring Chicken Brodo to a slow simmer. Working in batches of 24, drop Tortellini in the boiling water. After 2 minutes, transfer Tortellini to Brodo and cook until al dente, 1 to 2 minutes. Remove Brodo pot from heat and, with a slotted spoon, place 6 Tortellini in each bowl, ladling 8 ounces Brodo on top. Finish with a light drizzle of oil and, with a vegetable peeler, shave large ribbons of Parmigiano-Reggiano over each dish.