Tortellini Bolognese: Difference between revisions
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==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> | ||