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Tortellini alla bolognese

Tortellinibol.jpgDifficulty: Difficult

Ingredients: For the filling: 100 gr. of pork loin, 100 gr. of prosciutto crudo, 100 gr. of mortadella di Bologna, 70 gr. about of grated Parmigiano Reggiano, 1 egg, nutmeg.

Preparation: The pork loin must sit for two days covered in a mixture of salt, pepper, rosemary and garlic, and then be cooked over low heat with a little butter, and then taken from the pan and cleaned off. Next it should be diced up very fine, along with the prosciutto and mortadella and mixed all together with the egg and parmesan. Add a pinch of nutmeg as well. The filling should be worked until it is evenly mixed; let the filling sit for at least twenty four hours. The pasta, prepared in the traditional way using flour and eggs (1 egg every 100 gr. of flour), should be rolled out quite thin, then cut into strips and finally 3 x 3 cm squares. On every square, place a little ball of filling and then close the square on the diagonal to form a triangle, squeezing the sides with your fingers. Next, wrap the corners around your finger, uniting the two points. While preparing the tortellini, the rest of the pasta should be kept covered with plastic wrap, so it does not dry out. Tortellini must be cooked in chicken broth, best if made with capon, and should be boiled slowly; before serving them, let them sit for a minute or two.

Suggested white wine Pignoletto dei Colli Bolognesi DOC

Last modified Dec 10, 2015

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