Tag: Tortellini

Tortellini recipe in broth – Italian Cuisine – Italian Cuisine

Ingredients For pasta

500 g flour 00
5 pcs eggs
salt

Ingredients For the filling

100 g sliced pork loin
100 g Parmigiano Reggiano Dop
100 g raw ham
100 g mortadella
1 pc egg
nutmeg
sage
laurel
rosemary
butter
salt
pepper in grains

Ingredients To complete

Duration: 4 h

Level: For experts

Dose: 10 people

For the recipe of tortellini in brodo, melt a knob of butter in a pan with some sage leaves, a bay leaf and a sprig of rosemary; Brown the loin slices on one side and on the other with a pinch of pepper and a pinch of salt. Chop them in the mixer with 1 spoonful of their sauce, add the mortadella and the ham and chop again. Collect the mixture in a bowl, add the grated Parmesan, the egg, a grated nutmeg and mix until the mixture is homogeneous.
FOR THE PASTA: Form the fountain with the flour, break the eggs inside and add a pinch of salt. Begin to beat the egg with the fork incorporating the flour a little at a time. Mix the mixture with the spatula and then knead it with your hands until you get a smooth and elastic consistency. Cover the dough with cling film and place it to rest in the refrigerator for 1 hour. Finally roll it out in a 1 mm thick sheet and cut it into 3 cm squares.
Place a small knob of filling in the center of each square and close it in a triangle. Squeeze around the top to let the air out, then overlap the two corners at the base and seal them creating the tortellini. Bring the broth to a boil and cook the freshly made tortellini for 2 minutes (if you let them rest, you will need a few more minutes of cooking). Serve with the broth.

Tortellini onion recipe in onion broth – Italian Cuisine

Ingredients

200 g white spelled flour
120 g grated pecorino
20 g breadcrumbs
4 blond onions
4 egg yolks
1 egg
1 carrot
1 apple
butter
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the onion tortellini recipe in onion broth, mix the flour with the egg yolks and egg, form a dough, place it in a bowl, seal it with cling film and let it rest in the fridge for 1 hour. Peel the onions. Collect the peels, carrot and apple in a casserole full of water; bring to the boil and after 20 minutes filter through a gauze to obtain a very clear broth.

Add salt and keep it warm. Chop the onions and sauté them in a knob of butter for 12-15 minutes, on the flame at minimum, adding, if necessary, a ladle of broth. Puree the stewed onions with the pecorino, the breadcrumbs, a pinch of salt and pepper to obtain a creamy filling.

Spread a portion of dough (cover the rest so that it does not dry) in a thin sheet and cut it into squares of 4 cm on each side; put in the center a small knob of stuffing, fold each square into a triangle by matching two vertices, seal well and finally make the two vertices match the base of the isosceles triangle obtaining the tortellini. Continue until you finish pasta and stuffing. Boil the tortellini in the onion broth for 2-4 minutes and serve by completing them with grated pecorino.

Tortellini Bolognese Recipe – Italian Cuisine – Italian Cuisine

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