In breve
The dish in short
- Half a capon at least five months old and beef doppione, with a beef femur bone, started in cold water.
- A browned onion, carrots, celery, half a ramato tomato and a rind of 24-month Parmigiano Reggiano.
- Simmered slowly for four hours, skimmed regularly so it stays clear.
- Rested off the heat for half an hour, then filtered through a clean white cloth and salted to taste.
Il video, Bologna, Emilia-Romagna
Brodo di carne
The video: Bolognese capon and beef broth
The broth of Bologna's tortellini: capon and beef simmered for four hours with vegetables and a rind of Parmigiano Reggiano, as the Dotta Confraternita del Tortellino deposited it in 2026. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 20
- Hands-on
- 49 min
- Cooking
- 4 h 30 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 11 steps, as in the recipe.
Altri video
