Tag: Tortellini

Tortellini di bollito recipe – Italian Cuisine – Italian Cuisine

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

Duration: 3 h

Level: For experts

Doses: 10 people

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.

Tortellini with cheese and pepper, good and easy – Italian Cuisine

If you like them with cream and ham, you are ready for this Roman-inspired variation. But be careful: even this very easy recipe has its rules

Cacio e pepe tonnarelli are a masterpiece of taste and simplicity. Tasty and creamy, they represent a comfort food in which it is nice to take refuge on those evenings when the company is beautiful and you would never want to get up from the table again. And since we like it so much, why not steal some secrets from it to prepare other exceptional dishes? A good idea for v the creamy sauce with cheese and pepper that we will prepare with the same technique that we use for the traditional recipe, are the tortellini cheese and pepper. Before moving on to the recipe, however, let's review some steps to avoid mistakes.

Cooking tortellini

We are talking about a dish that focuses on perfect cooking and the balance between stuffed pasta and seasoning. In order to best bind the ingredients (and allow us a few moments of processing at the end of cooking) we will have to make sure we drain the tortellini really al dente. As a precaution therefore, we stop cooking a minute earlier than indicated on the package and we use one skimmer avoiding to crush them in the colander. Furthermore, since our cacio e pepe cream will be tied with the cooking water, we try not to totally eliminate it from our tortellini.

The cream cheese and pepper

The dressing of our tortellini must be prepared while cooking to prevent the cream from solidifying during cooking. So as a preliminary operation, finely grate our pecorino romano and add plenty of ground black pepper or cut with a knife. Once the tortellini are boiled in a pot, we will use their cooking water to bind the cream, a few seconds before draining them.

Get away from the fire

To preserve the cooking of the tortellini and prevent the cream from becoming a sticky substance, it is essential to carry out the last operations out of the heat. The only thing we will put on the stove will be the pot in which we will boil the water: everything else will be prepared by mixing the ingredients.

A thousand ideas

To prepare this recipe we have chosen the classic ham tortellini, but this condiment is also very good with pumpkin, potato ravioli, meat tortellini and the classic lean ravioli. Ravioli with vegetables filling such as artichokes, asparagus and herbs are also very suitable.

Recipe

Ingredients for 4 people

500 g ham tortellini – 150 g young Roman pecorino cheese – salt – black pepper

Method

Grate the pecorino and gather it in a bastardella, then grind abundant black pepper. Boil a pot of lightly salted water (the amount of salt in the cooking water must be about half the usual dose since the pecorino is already very tasty in itself), then cook the tortellini. Pour a couple of ladles of cooking water into the bastardella with the pecorino and mix lightly to obtain a cream. Drain the tortellini, al dente, keeping another ladle of cooking water aside; transfer them to the bastardella and mix well, adding, if necessary, a drop of the warm water kept aside. Serve the tortellini hot, completing with a minced black pepper.

Tortellini without gluten for Christmas: the recipe – Italian Cuisine

The tradition, the taste and the atmosphere of Christmas, but without gluten: here is the recipe and the tips to prepare delicious tortellini, suitable (also) for those who are celiac

Christmas it is not Christmas without tortellini. Why should anyone with celiac disease renounce this delicious tradition? On the market they are ready, gluten-free. But the joy and satisfaction of preparing them at home will be another. The ritual of kneading, spreading and filling is also perpetuated by using suitable flours. A portion only for the celiac guest (or landlord)? Or all gluten-free: they are delicious! And they do not present greater difficulties than the classic recipe. The important thing is to choose the right flour: they can be bought ready-made mixtures of gluten-free flour, specially designed and balanced for egg pasta. Alternatively you can opt for a mixture, in equal parts of rice and corn flour. Furthermore, it is fundamental to work pasta for a long time, to then give it adequate rest. Once ready, you can boil the tortellini in the capon broth, as usual, and serve them in the cooking broth. If you prefer a "dry" dish, you can cook them in boiling salted water and serve them with butter and parmesan.

The recipe for gluten-free tortellini for Christmas

Ingredients for 4 people

For the egg pasta

300 g of gluten-free flour
4 eggs
Rice flour
1 pinch of salt

For the stuffing

300 g of pork loin
100 g of mortadella allowed
100 g of raw ham allowed
150 g of grated Parmigiano Reggiano
1 egg
butter
nutmeg
salt

Capon broth for serving and cooking

Method

For pasta

Break the eggs into a bowl, beat them with a fork, add the flour and salt, then start kneading. When the mixture has taken on consistency, continue to work it energetically on the work surface. Knead for a long time, until it is no longer sticky. You can use the kneader. Form a loaf, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

For the stuffing

Cut the loin into pieces and roast it in a knob of butter, salt, cook and leave to cool; pass the meat to the meat grinder together with the mortadella and ham. Add the Parmesan, egg and nutmeg and mix thoroughly.

Roll out the dough to obtain a thin layer, using the special machine. On the work surface floured with rice flour, lay the pastry and cut it into squares of 3.5 cm on the side. Place a little filling on each square, fold the dough into a triangle and press the edges with your fingers. Slightly bend the outer corner of the triangle and loop it around the finger.

While making tortellini, the remaining dough should be kept covered with a sheet of plastic wrap, so that it does not dry out. Boil the tortellini in the capon broth and serve in their cooking broth.

Preparation time: 2 hours + 1/2 hour of rest