Tortellini Bolognese: Difference between revisions

Line 5:

==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==

#

#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="indexkeywords"> indian </div>

<div class="recipeindexentry">''<small>extra text</small>''</div>

<div class="recipeindexentryadditional">additional index entry</div>

@@ Line 5: / Line 5: @@
 <br clear=all>
 ==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==
-#
+#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="indexkeywords"> indian </div>
 <div class="recipeindexentry">''<small>extra text</small>''</div>
 <div class="recipeindexentryadditional">additional index entry</div>