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Tortellini alla bolognese

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
95 min

DIFFICULTY
Difficult

TYPE
First course

Tags

Difficult, Anniversary, Gift foods, Impress guests, First course, 5 minutes, 90 minutes, Emilia Romagna, More than 1 hour

Ingredients for 4 people

For pasta: 2 1/3 cups Italian type 00 flour
3 eggs For filling: ¼ pound Mortadella
¼ pound prosciutto
¼ pound pork loin
1 ¾ cups grated Parmigiano Reggiano
1 egg
2 tablespoons butter
freshly grated nutmeg to taste
salt to taste
10 ½ cups meat broth

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Ingredients

Preparation 90 minutes preparation + 5 minutes cooking

Make a well in the flour.

Add eggs, salt and oil and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes.

Melt butter in a pan over medium heat. Add pork loin, cut into ¾-inch cubes. Cook over low heat for 10-15 minutes, then cool.

Grind the mortadella, prosciutto and pork loin together.

Place meat mixture in a bowl and carefully stir in Parmigiano and egg. Season with a pinch of salt, pepper and freshly ground nutmeg.

Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine. Cut into 1- to 1 ½-inch squares.

Place a small amount of filling on each little square.

Fold into a triangle, and fold in the corners.

Fold over the top corner and seal the tortellini by pressing together the two outside corners around your little finger, forming a ring.

Cook tortellini in a pot of boiling broth for 4 minutes. Remove from heat and allow to rest for a few minutes before serving with broth.

Prodotti tipici (3)

Mortadella di Bologna IGP

The Emilia Romagna region was first occupies by the Etruscans and then by the Gauls. Over the course of the centuries, a serious pork culture developed in the area. The ...

Tags: Spring, Summer, Autumn, Winter, Meat and sausages

Prosciutto di Parma DOP

The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...

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Pane carasau

Pane carasau is ancient flat bread also known as “carta musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on.

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