GRANDMA’S HOMEMADE TORTELLINI BOLOGNESE (The Best Recipe)


This dish traditionally served in Bologna is made of homemade pasta served in a hot bowl of beef broth.

Tortellini are a symbol of Bologna, a city known worldwide for its culinary specialties such as mortadella, Bolognese sauce and tagliatelle.

This dish, often served at Christmas, should be served and enjoyed in a strictly beef or capon broth, to enhance its flavor.


Very popular, but not traditional, are tortellini topped with cream.


So if you want to eat them in the traditional way, cook them in a good broth.

 

 

 

 

Total Time: 1 hour and 34 minutes

SERVINGS:4

INGREDIENTS:

  • 2 ½ cups Italian “00” flour or all-purpose flour
  • 3 eggs

 

  • 3 ½ oz mortadella
  • 3 ½ oz ham
  • 3 ½ oz pork loin
  • 5 oz grated Parmigiano Reggiano cheese
  • 1 egg
  • 1 oz butter
  • nutmeg to taste
  • salt to taste
  • 10 cups meat broth

 

METHOD

Pour the flour out onto a flat work surface and shape into a well.

Add eggs to the center and knead until a smooth dough.


Let rest for 20 minutes covered with a cloth or plastic wrap.


Meanwhile, place a skillet over medium heat.

Add the butter and, once hot, add the pork loin cut into 1-inch cubes.

Cook over low heat for 10-15 minutes, then let it cool.


Chop the mortadella, prosciutto and pork loin using a meat grinder.


Put the chopped meat in a bowl and carefully mix in the grated Parmigiano Reggiano and the egg.

Season with salt and flavor with nutmeg.


Roll the pasta dough into a thin sheet using a rolling pin or a pasta machine.

Using the tip of a knife, cut it into 1-inch squares.

Place a small, hazelnut-sized, ball of filling at the center of each square.

Fold into a triangle and seal around the edges with your fingertips.


Fold over the top corner of the triangle and shape tortellini into ring, turning around your little finger and overlapping the two outer corners.

Cook the tortellini in the boiling broth for 4 minutes.

Remove from heat and let them rest for a few minutes before serving the broth.

 

 

 

Source: Academia Barilla

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