Ingredients
-
For the pasta
-
4 Egg
-
400 g Flour'00' type
-
For the filling
-
150 g Pork loin
-
150 g Mortadella
-
100 g Dry cured ham
-
150 g Parmesan cheesegrated
-
1 Egg
-
Nutmeg
-
Salt
-
Pepper
-
20 g Butter
-
Meat brothIt is recommended to use capon broth
Directions
Tortellini in brodo is a traditional stuffed pasta dish from Emilia Romagna. Small egg pasta caskets that enclose a sumptuous filling of meat, dry cured ham, mortadella and Parmesan cheese, homemade tortellini are a true glory of Italian cuisine and are a must on the holiday table.
Tortellini in brodo is a popular and traditional recipe from Emilia Romagna. Small caskets of stuffed egg pasta that resemble in shape, according to a seventeenth-century poem, the navel of the goddess Venus.
The two cities of Bologna and Modena have always contended for its supremacy, and though the dispute continues, as perhaps it should, it was the Dotta Confraternita del Tortellino that had the original recipe filed with the Bologna Chamber of Commerce.
In reality, as is the case with all traditional recipes, each family has its own, perhaps handed down through generations of “zdore.” The base of the filling is always dry cured ham, mortadella, pork loin and Parmesan cheese, in combinations and proportions that remain a secret, guarded like a treasure. In some families, for example, the loin is not cooked but chopped raw. The recipe filed, however, calls for it to be browned, and we recommend it, too: by cooking it first, in fact, in addition to preventing the meat from shrinking in cooking and the tortellini then resulting in a less regular and less pleasant shape, the flavor gains.
Ideally, it would also be best (once again as per the deposited recipe) to finely chop the filling with the battilardo, that is, the traditional wooden cutting board where precisely meat, lard and vegetables are chopped. Today, however, it is easier to opt for a common kitchen mixer or meat grinder.
Certainly what is fundamental for the success of homemade tortellini are excellent quality raw materials for both the filling and the broth, which must be, as any Bolognese would answer to the question “how to cook Tortellini in brodo,” strictly mixed meat or capon broth.
Finally, a practical note: it may be useful to know that tortellini, like other types of tortelli and stuffed pasta, can be frozen. At the time of use, they should be thrown still frozen into the gently boiling broth and cooked for a couple of minutes after the boil resumes.
Now on to the recipe of Tortellini in brodo, remember to comment if you liked it! Your comments give us motivation to keep this blog going!
Steps
|
1
Done
|
To prepare the Tortellini in brodo, devote yourself first to the filling: slice and then dice the loin and brown it in a nonstick pan with a knob of butter without salt. Let it cool and transfer to a blender along with the ham, sliced mortadella, grated Parmesan, egg and nutmeg. |
|
2
Done
|
Chop everything several times and in several rounds until you get a homogeneous mixture. Only at the end adjust salt and pepper according to your taste, taking into account that it will then have to be wrapped by the dough. Let it rest in the refrigerator, covered with food-grade plastic wrap, possibly overnight-this will greatly flavor the ingredients. The next day prepare the egg pasta. Form a ball with the dough and let it rest for 1 hour at room temperature inside a food bag. |
|
3
Done
|
After this time has elapsed, roll out the egg pasta into a thin sheet using whichever method you prefer: with a rolling pin or a sheeter. |
|
4
Done
|
Using a smooth pastry cutter, cut out 3-3.5 cm squares and arrange some of the filling in the center. Cover the part of the puff pastry that you are not using immediately to prevent it from drying out too much. Fold each square in half to make a triangle. Press around the filling with your fingers to let the air escape and then seal. Close in a ring by matching the two corners at the base by turning them around your finger and overlapping the dough a little. Pack the tortellini by placing them little by little on pasta trays that are floured or covered with baking paper so that the tortellini do not stick to the bottom. |
|
5
Done
|
Cook the tortellini in the meat (or capon) broth, removing them with a ladle when they are well al dente. Transfer to serving plates and serve your tortellini in brodo piping hot. |
