Emilian tortellini
Instructions
In addition to preparation and cooking time, you have to account for 30 minutes for the rest of the dough.
Prepare the dough: sift the flour work placing it in fontana.
In the Middle put the already beaten egg and a tablespoon of water.
Knead the dough well, make a ball and let rest covered thirty minutes.
On lightly floured work surface roll the dough with a rolling pin.
Prepare the filling: butter Cook the pork loin and the Turkey Breast.
Then chop very finely with the ham, mortadella, ox marrow.
After passing the mixture through a sieve, add the egg, parmesan, salt and a pinch of nutmeg and stir.
Divide the pastry dough into many thin squares of equal size.
Arrange in the center of each square of dough a knob of filling.
Close each square so as to give it the shape of a triangle.
Press edges well why don't they separate.
Twist each tortellini on a finger and overlay, crushing, the two lateral toes.
Turned on herself the bit of dough.
Bring to the boil a pot of broth and simmer for ten minutes.
Drain tortellini a few at a time with a slotted spoon.
Serve with melted butter and grated Parmesan.
Recommended wines: Sangiovese di Romagna.
Ingredients and dosing for 9 persons
- Nutmeg
- 60 g of butter
- 100 g of parmigiano
- 50 g of ox marrow
- 80 g of mortadella
- 80 g of ham
- 50 g of turkey breast
- 100 g of pork loin
- 5 eggs
- 400 g of flour
- Meat broth