Ingredients FOR THE PASTRY
- 500 g flour
- 5 whole eggs
Ingredients FOR THE FILLING
- 300 g Organic Parmigiano Reggiano 24 months from the plain
- 200 g Modena ham 24 months
- extra virgin olive oil
- scraps of boiled meat
Ingredients FOR THE BROTH
- 100 g capon
- 100 g tongue
- 100 g cheek
- 100 g steak
- 50 g marrow
FOR THE SFOGLIA
Sift the flour, arrange it in a heap on a pastry board and add the eggs in the center. Work the dough vigorously for at least 15 minutes until it is smooth and homogeneous. Then cover it with a cloth and let it rest for half an hour.
FOR THE SOUP
Collect the meat (capon, tongue, cheek, bacon) in a large pot, cover with 10 liters of cold water. Add the vegetables, aromatic herbs, pepper, salt and parmesan crusts. Bring to a boil and simmer for 5 hours. Finally pass the broth through the Chinese colander.
FOR THE STUFFING
Chop capon, tongue, cheek and bacon and blanch in a saucepan with a drizzle of extra virgin olive oil. Remove from the heat and let it cool. Add the diced ham and marrow. Pass everything through the meat grinder a couple of times; add the Parmesan, mix well and place in the refrigerator.
FOR THE TORTELLINI
Roll out the dough evenly and roll it out with a rolling pin trying to make the dough as thin as possible, about 1.5 mm. Cut out many squares of 3.5 cm per side and place 1 teaspoon of filling in the center. Close in a triangle and obtain the shape of the tortellino.
TO COMPLETE
Cook the tortellini for a few minutes in the boiling broth and serve.
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