Throw a chicken, a quartered onion, a few celery spears, a rough cut carrot, a bunch of parsley stems and pepper into a pot, cover with water and simmer for 2-3 hours. Strain and season with salt.
Pull the chicken while warm and throw half of it into a food processor with several slices of thinly sliced pancetta, a big dollop of ricotta, some grated parmigiana, an egg, and some fennel pollen (or toasted then ground fennel seeds). Make sheets of egg pasta using four cups of flour and five eggs and cut into four inch squares. Put a little of the filling in the middle of each square and fold over to form a triangle, seal with a little water or egg, then fold all of the corners in and press together to make the tortellini. Simmer them in the broth until done and then serve.
For the fake Caesar dressing, mash up a garlic clove with some salt and pepper, add a teaspoon or so of Dijon mustard a tablespoon of lemon juice and a shake of worcestershire sauce, stir, then whisk in about four tablespoons of olive oil until it tastes good, then add some grated parmigiana and toss with chopped romaine and croutons (or the parmigiana crips that I used here).
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