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Tortellini alla bolognese

di Academia Barilla

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Tortellini alla bolognese
PREPARATION TIME
1 hours

DIFFICULTY
Difficult

TYPE
First course




Ingredients for 4 people


For pasta:
2 1/3 cups Italian type 00 flour
3 eggs
For filling:
¼ pound Mortadella
¼ pound prosciutto
¼ pound pork loin
1 ¾ cups grated Parmigiano Reggiano
1 egg
2 tablespoons butter
freshly grated nutmeg to taste
salt to taste
10 ½ cups meat broth



Preparation 1 hours preparation + 5 minutes cooking
1. Make a well in the flour

2. Add eggs, salt and oil and knead until smooth

3. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes

4. Melt butter in a pan over medium heat

5. Add pork loin, cut into ¾-inch cubes

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

7. Grind the mortadella, prosciutto and pork loin together

8. Place meat mixture in a bowl and carefully stir in Parmigiano and egg

9. Season with a pinch of salt, pepper and freshly ground nutmeg

10. Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine

11. Cut into 1- to 1 ½-inch squares

12. Place a small amount of filling on each little square

13. Fold into a triangle, and fold in the corners

14. Fold over the top corner and seal the tortellini by pressing together the two outside corners around your little finger, forming a ring

15. Cook tortellini in a pot of boiling broth for 4 minutes

16. Remove from heat and allow to rest for a few minutes before serving with broth