Have you ever eat Tortellini in broth? If not, you should because they taste so good and help to “unclog” your stomach, during the long and succulent Christmas dinner.
Tortellini are originally from Emilia-Romagna region. Made with fresh eggs pasta filled with pork, prosciutto, mortadella and Parmigiano Reggiano; they should be cooked in homemade capon (the castrated roosted) broth.
I suggest to prepare the filling of the Tortellini one day ahead.
Buon Appetito & Buone Feste 🙂
6 cups beef or capon broth
For the filling
10.5 ounces pork loin
10.5 ounces prosciutto crudo di Parma
10.5 ounces mortadella
16 ounces Parmigiano Reggiano, grated
a pinch nutmeg, grated
salt and pepper, to taste
For the pasta
3 1/2 cups + 1 Tbs OO Flour
a pinch of salt
Start preparing the filling the night before Christmas.
In a medium pan , sautee for a couple of minutes the loin with a tablespoon of butter . Allow to cool.
Mince the loin, the prosciutto crudo and the mortadella.
Add the eggs, Parmigiano Reggiano and a pinch of nutmeg. Mix together until well combine. Add salt and pepper, if necessary.
Wrap with plastic paper and let rest in the fridge overnight.
Prepare the pasta mounding the flour in the center of a large wooden board.
Make a well, then add the eggs and a pinch of salt.
Beat together the eggs with a fork and begin to incorporate the flour starting with the inner rim of the well.
Knead the dough with the hands. Add some flour if the dough is too sticky.
Remove from the board any dry bits of dough.
Flour the wooden board with a little amount flour and continue to knead the dough until smooth and elastic.
Wrap the dough with plastic paper and set aside for 1 hour, at room temperature.
Roll out the dough with a rolling pin or with the pasta machine.
With a pastry wheel, cut the dough into squares about 2 inches wide .
Shape a small amount of filling into a tiny ball and place into in the center of each cutout .
Fold it diagonally, pressing with your fingers the edges in order to seal .
Bring the ends together to form a ring, and seal between your fingers.
Cook the Tortellini in boiling broth, until “Al Dente”.
Serve hot , sprinkled with fresh grated Parmigiano Reggiano.
Photo by Maurizio “OttO” De Togni