Recipe basis of “tortellini”

Recipe basis of “tortellini”
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Typical of Italian gastronomy the Emilia-Romagna region, tortellini is one of the world’s most famous stuffed egg pasta. If you wish to engage yourself in creating the basic recipe, it will be your first step toward becoming a great chef of Italian cuisine. The tortellini can then be cooked in broth, or with delicious sauces. You will then be thrilled variations used in the filling and you will learn to prefer different sizes, such as tortelloni that are bigger .. The origin of “tortellini” is disputed between the cities of Bologna and Modena, however the “confraternity of the Tortellino”, founded in 1974 filed the original recipe of filling for tortellini consisting of pork loin, ham, mortadella Bologna, Parmigiano Reggiano, eggs and nutmeg.
  • 1 large egg
  • 70 gr veal meat
  • 70 g pork loin
  • 80 g Parma ham
  • 80 g Mortadella Bologna
  • 150 gr grated Parmesan cheese
  • 20 gr Butter
  • Grated nutmeg
  • Salt and Pepper to taste

  1. To prepare the tortellini prepared before the pasta: Place the flour on a pastry, forming a large hollow in the center and add the eggs. Seguete our basic recipe for the preparation of egg noodles that you find in “section of Italian and international cuisine” Basic recipe for homemade italian egg pasta. Knead with your hands until the dough is soft and smooth that you will cover with foil and let it rest for at least two hours.
  2. Meanwhile, prepare the filling: chopped veal and pork loin and set aside; do the same thing with prosciutto and mortadella.
  3. Melt the butter in a pan and add the meat to pieces. Sauté for about ten minutes or until they completely lose the juices.
  4. Once ready, let it cool, and transfer the meat in a blender together with prosciutto and mortadella. Blend until the mixture is fine and well blended. Add the Parmesan cheese, nutmeg, and pepper to taste 1 egg. Try to obtain a homogeneous mixture. Taste the mixture to see if it is right of salt, since both prosciutto and Parmesan cheese are quite tasty.
  5. Now the filling is ready!
  6. Roll out the dough and roll the egg with the pasta machine or a rolling pin into a thin sheet, try to keep the dough moist, using a little flour for sprinkling. The sheet of pasta should be about 0.6 mm. With a smooth wheel cut out the squares of the size of about 4 cm per side.
  7. Above each square, lay a couple of grams of cold filling to make tortellini. Take a square and fold the dough in a triangle tip of the tip, pressing the edges to make them stick (if the paste has dried, brush borders with a little water), keep up the base of the triangle filling, lean it on index finger, the point of the triangle must now be directed upward, and with the aid of the other hand, join the two ends of the base around the finger with a slight pressure and rotating downwards slightly, trying to to adhere well to the edges.
  8. Pull gently tortellini from the finger and lay them on a floured kitchen towel; proceed in the same way until you finish the ingredients. Let the tortellini in a cool place on a floured kitchen towel and cook them in a beef broth or with some good sauce!


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