From Emilia Romagna to the rest of Italy, tortellini conquer everyone. Attention, however, must be done exclusively in broth!
tortellini, What a delight! There stuffed egg pasta it is typical ofEmilia Romagna, but over time it has become a recipe capable of stimulating everyone's gluttony. To buy or prepare at home, here is some secret on the tortellino.
Tortellini are one of the best known faces of Bologna, where it is easy to find them also in a sweet version … with chocolate! In reality, the homeland of the tortellino is located in the territory between Bologna and Modena. According to a legend that draws inspiration from the poem THEin bucket kidnapped by Alessandro Tassoni, written in 1614, after a long day of fighting because of the war that opposed Bologna and Modena, Bacchus, Mars and Venus stopped to sleep in an inn called Corona, in Castelfranco Emilia. In the morning the host discovered the goddess Venus still asleep and, fascinated by the disturbing forms, took refuge in the kitchen where she created a stuffed pasta whose shape recalled a navel. The navel, in fact, is the protagonist of another version of the legend that, always in Castelfranco Emilia, wants the birth of the tortellino. In this case the innkeeper was inspired by the beauty of a guest noblewoman, spied on in secret.
What do you need to do tortellini at home?
00 flour, eggs and a pinch of salt for the pasta: remember that according to tradition thedough should be worked by hand with a rolling pin. For the filling it is possible to use pork loin, mortadella is Ham along with the leftovers of sausages you find in the fridge. Add egg, parmesan and … a pinch of nutmeg! Once spread the dough places a small amount of filling on a square of about 4 centimeters. Fold the square in two so as to obtain a triangle, then intertwine the two tips by rolling the dough on the finger and finally close. Remember that expert housewives are able to create tiny tortellini, here is the real skill.
Attention, the tortellino with tomato sauce … does not exist!
For the Christmas lunch prepare your tortellini according to the traditional recipe: cooked in meat broth, or in the delicious dry variant, seasoned with cream and Parmesan cheese. Those who do not like meat broth can opt for a veg variant with vegetable broth. The first references of tortellini in gastronomic history are from 1300, but it seems that since 1100 it was customary to consume hot capon broth, rich and substantial, for the night of the winter solstice, December 21, along with scraps of pasta and small pieces of meat.
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