Heinz Beck’s tortellini in brodo

The chef behind Beck at Brown’s shares a warming winter recipe

Photograph: Sasha Hitchcock

For Town & Country’s winter issue, we met the Forte sisters – Lydia and Irene – at Brown’s Hotel, where they talked us through their perfect Italian-inspired Christmas in the elegant surroundings of Beck at Brown’s restaurant. Here, its acclaimed chef Heinz Beck shares his take on the classic Italian winter dish tortellini in brodo.

Tortellini in smoked capon consommé


For the capon consommé:

1 capon (or chicken)
3 onions
5 carrots
1 celery
3 garlic cloves
1 litre chicken broth
2 egg whites
Extra-virgin olive oil

For the filling:

2 capon legs
100g duck fat
Coriander seeds
1 garlic clove
1 capon breast
300g cream
Madeira reduction
1 carrot
2 celery sticks
Extra-virgin olive oil
Salt and pepper

For the tortellini:

160g flour
80g semolina
2 egg yolks and 1 egg


For the capon consommé:

Separate the breast and thighs of the capon or chicken, and keep them aside for the filling. Place the remaining pieces in a pan, bake at 180 degrees Celsius for 40 minutes and smoke for 20 minutes using the appropriate wood chips. Blend together with the vegetables.

Combine the two egg whites and chicken broth and cook the mixture for an hour and a half. Filter through muslin or a small sieve.

For the filling:

Place the capon breast and legs in a pan with the coriander seeds, garlic, salt and pepper, and cook in the oven with the duck fat for three hours at 165 degrees Celsius. Remove the spices and skin, strip the flesh off the legs and chop finely. Cut the breast into pieces, place in a bowl with the cream and freeze.

Pass the mixture through a strainer to obtain a fine purée, add the finely chopped capon legs and salt.

Peel the carrots, clean the celery sticks and chop them into fine cubes. Pan-fry the vegetables with a drizzle of oil, let them cool and add them to the previously prepared mixture with the Madeira reduction.

For the tortellini:

Make a dough with the flour, semolina, egg yolks, egg, a pinch of salt and water as needed. Let stand for an hour.

Roll out the dough thinly, moisten with a whisked egg and drop on a teaspoonful of filling. Cut the dough with a round cutter and fold the disc to make a half moon. Join the ends to form the tortellini.

To prepare the dish:

Cook the tortellini in salted water.

When cooked, place on the bottom of the plate and complete by pouring over the hot smoked capon consommé.



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T&C tests: Luca, Clerkenwell