Tortellini in Brodo
Tortellini are small culinary masterpieces with a welcoming and genuine flavor. This is one of the most famous Italian recipes around.
Ingredients For filling
- 1 lb Parmigiano Reggiano cheese
- 7 oz pork meat
- 7 oz ham
- 3 ½ oz turkey breast
- 2 oz butter
- 1 egg
- olive oil
Ingredients for pasta
- 1 lb all-purpose flour
- 4 eggs
- salt to taste
- 3 tablespoons extra virgin olive oil
For the tortellini filling:
In a pan, melt the butter then add finely ground pork and turkey breast. Cook for about 15 minutes, then add chopped prosciutto and continue cooking for a couple of minutes. Then remove from the heat and cool.
Once cool, add the grated cheese and an egg. Mix until soft and smooth. Add a pinch of salt and nutmeg.
This is the classic tortellini filling, but there are many variations: you can use Mortadella instead of prosciutto, roast veal instead of pork, or hen (or better yet capon) fat in the place of the butter. One of the many variations calls for a filling made entirely from stewed meat with cloves and onion.
For the pasta:
Prepare the pasta dough using the eggs, flour, salt and olive oil. Let rest under a kitchen towel for about 30 minutes. Then roll out into a thin sheet.
To shape your tortellini, cut the sheet of dough into horizontal slices and then cut vertically, so that you have ¼ in squares. Place a tiny amount of filling at the center of each square and fold into a triangle, sealing the edges. (If the pasta is too dry, brush the edges with a drop of water.)
Squeeze together your thumb and index finger of both hands on either end of the triangle, so that the point is facing upwards. Rotate the tortellini to the right towards your left index finger and place the corners on top of one another until they are united.
Remove the tortellini from your finger carefully and place them on a lightly floured kitchen towel. Repeat with the rest of the pasta.
Cook tortellini in broth for ten minutes.
Serve hot in a bowl of broth sprinkled with grated cheese.
After having shaped the tortellini, let them rest for a couple of hours before cooking so they harden.