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1
In a large pot, combine the pork rind, trotter, ham bone, and beef shank.
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2
Press the clove into the onion and add to the pot, along with the celery and whole sprigs parsley.
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3
Add 8 cups water and bring to a boil.
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4
Reduce to a simmer and cook, covered, until the meat is tender, about 2 hours.
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5
Season with salt, if necessary.
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6
Strain the broth and return to the pot.
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7
Discard the vegetables and retain the meat.
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8
Once the meat is cool enough to handle, strip it from the bones, remove excess cartilage, and return to the pot with the broth to simmer.
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9
Meanwhile, place the beans in a 4-quart pot and cover with water.
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10
Bring to a boil over high heat and cook 10 minutes.
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11
Drain and rinse under cold water, then return the beans to the pot, add the bay leaf, onion, prosciutto bone, and 5 cups water.
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12
Bring to a boil over high heat, reduce to low and cook, covered, for about 45 minutes, or until legumes are tender.
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13
Drain the beans and set aside, discarding the water.
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14
In a 10-inch skillet, heat the oil over medium heat and add the garlic, scallions, fennel, chopped parsley, and carrots, and cook, stirring, until the vegetables are tender, about 12 minutes.
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15
Drain the tomatoes, reserving the juices, and add the tomatoes to the skillet.
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16
Reduce the heat to low and simmer 10 minutes.
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17
Add the reserved juice to the main stockpot.
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18
Add the favas and peas to the tomato-vegetable mixture, stir, and cook 7 minutes.
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19
Add the herbs, black pepper, and nutmeg, to the tomato-vegetable mixture and cook 20 minutes.
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20
Add the greens and cook an additional 10 minutes.
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21
Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
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22
Cook the tortellini in the boiling water for 4 minutes, then drain, and add to the main stockpot with the tomato vegetable mixture and the chickpeas.
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23
Season with salt and pepper, if necessary, and serve with cheese grated over.
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24
In a Dutch oven or heavy-bottomed, large saucepan, heat the olive oil over medium-high heat.
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25
Add the onion and garlic and cook until onion is translucent.
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26
Add the veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
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27
Remove from the heat and place in a large bowl.
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28
Add the prosciutto and mortadella to the bowl, then add the egg and mix well to combine.
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29
Cook until the mixture firms up and holds its shape when a tablespoon-sized ball is removed from the pan.
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30
Remove from the heat and allow to cool.
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31
Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine.
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32
Cut the pasta dough into 3-inch squares and place a scant tablespoon of the meat mixture in the center of each square.
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33
Bring 2 diagonal corners of each square together, then bring the other 2 corners around together to form the tortellini.
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34
Set aside on damp towels until ready to cook.
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35
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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36
Make a well in the middle of the flour and add the eggs and the olive oil.
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37
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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38
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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39
The dough will come together when half of the flour is incorporated.
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40
Start kneading the dough with both hands, using the palms of your hands.
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41
Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits.
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42
Lightly re-flour the board and continue kneading for 6 more minutes.
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43
The dough should be elastic and a little sticky.
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44
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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45
Roll the pasta out on a pasta-rolling machine to the desired thickness.
