Tortellini Bolognese - Revision history

Ch at 14:53, 3 August 2025

2025-08-03T14:53:34Z

← Older revision		Revision as of 14:53, 3 August 2025
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	:ground pepper		:ground pepper
	;:to serve		;:to serve
	:well flavoured beef ~~broth~~		:well flavoured beef stock

	==Method==		==Method==
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	#Roll the pasta as thinly as possible and cut into squares. The recipe says 2cm squares but I find that impossibly small, so I do about 3.5cm.		#Roll the pasta as thinly as possible and cut into squares. The recipe says 2cm squares but I find that impossibly small, so I do about 3.5cm.
	#Put about a hazelnut sized piece of filling in each square. For each square fold over two opposite points to make a triangle and seal the edges - use a smear of water along two of the edges if it is too dry to seal. Then place triangle over a finger opposite the square corner and fold the other two corners down to meet and pinch tightly to seal.		#Put about a hazelnut sized piece of filling in each square. For each square fold over two opposite points to make a triangle and seal the edges - use a smear of water along two of the edges if it is too dry to seal. Then place triangle over a finger opposite the square corner and fold the other two corners down to meet and pinch tightly to seal.
	#To serve, boil the tortellini in broth for 7-8 minutes and serve in the broth.		#To serve, heat a clove of garlic in a little oil. When it begins to colour, discard and add stock and bing to boil. Boil the tortellini in broth for 7-8 minutes and serve in the broth.

	<small>''Encyclopedia of pasta'' Oretta Zanini de Vita ''quoting the Accademia Italiana della Cucina, Bologna section</small>		<small>''Encyclopedia of pasta'' Oretta Zanini de Vita ''quoting the Accademia Italiana della Cucina, Bologna section</small>

Ch at 14:04, 18 June 2025

2025-06-18T14:04:56Z

← Older revision		Revision as of 14:04, 18 June 2025
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	<br clear=all>		<br clear=all>
	==Ingredients==		==Ingredients==
	;		;this is enough filling for ?? tortellini
	:		:Pasta dough from [[Pasta#Rolled pasta for ''pasta ripiena'', stuffed pasta \| pasta]] using 3 eggs and yolks
	:		;:for the filling
			:50g loin of pork, browned in butter
			:50g ''prosciutto crudo'', or parma ham
			:50g ''mortadella'', ideally real Bolognese ''mortadella''
			:75g ''parmigiano reggiano'', parmesan cheese, grated
			:one egg, loosely beaten
			:approx ¼ nutmeg, grated
			:ground pepper
			;:to serve
			:well flavoured beef broth

	==Method==		==Method==
	#		#Fry the pork loin in butter till browned and internal temperature is 63℃. As it is such a small piece be careful not to overcook. Allow to cool.
			#Chop the pork, ham, mortadella finely but don't use food processor because you want some texture not a meat paste. Add the grated cheese, grated nutmeg and pepper and mix thoroughly. Add enough of the egg to bind the mixture a bit - you may only need half the egg. Check seasoning.
			#Roll the pasta as thinly as possible and cut into squares. The recipe says 2cm squares but I find that impossibly small, so I do about 3.5cm.
			#Put about a hazelnut sized piece of filling in each square. For each square fold over two opposite points to make a triangle and seal the edges - use a smear of water along two of the edges if it is too dry to seal. Then place triangle over a finger opposite the square corner and fold the other two corners down to meet and pinch tightly to seal.
			#To serve, boil the tortellini in broth for 7-8 minutes and serve in the broth.

	<small>''~~Book~~'' ~~Author~~</small>		<small>''Encyclopedia of pasta'' Oretta Zanini de Vita ''quoting the Accademia Italiana della Cucina, Bologna section</small>
	<div class="keywords"> indian daal dhal </div>		<div class="keywords"> indian daal dhal </div>
	<div class="indexkeywords"> indian </div>		<div class="indexkeywords"> indian </div>
	<div class="recipeindexentry">''<small>extra text</small>''</div>		<div class="recipeindexentry">''<small>extra text</small>''</div>
	<div class="recipeindexentryadditional">additional index entry</div>		<div class="recipeindexentryadditional">additional index entry</div>

Ch: Created page with "⇐ Pasta ⇐ Recipes from cookery books left
==Ingredients== ; : : ==Method== # ''Book'' Author
indian daal dhal

indian

''extra text''

additional index entry
"

2025-06-18T13:39:30Z

Created page with "⇐ Pasta ⇐ Recipes from cookery books 400px|left <br clear=all> ==Ingredients== ; : : ==Method== # <small>''Book'' Author</small> <div class="keywords"> indian daal dhal </div> <div class="indexkeywords"> indian </div> <div class="recipeindexentry">''<small>extra text</small>''</div> <div class="recipeindexentryadditional">additional index entry</div>"

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[[Pasta|⇐ Pasta]] [[Recipes from cookery books|⇐ Recipes from cookery books]]

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==Ingredients==
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==Method==
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<small>''Book'' Author</small>
<div class="keywords"> indian daal dhal </div>
<div class="indexkeywords"> indian </div>
<div class="recipeindexentry">''<small>extra text</small>''</div>
<div class="recipeindexentryadditional">additional index entry</div>

Tortellini Bolognese - Revision history

Ch at 14:53, 3 August 2025

Ch at 14:04, 18 June 2025

Ch: Created page with "⇐ Pasta ⇐ Recipes from cookery books left ==Ingredients== ; : : ==Method== # ''Book'' Author indian daal dhal indian ''extra text'' additional index entry"

Ch: Created page with "⇐ Pasta ⇐ Recipes from cookery books left
==Ingredients== ; : : ==Method== # ''Book'' Author
indian daal dhal

indian

''extra text''

additional index entry
"