Wednesday, December 23, 2009
For the pasta:
4 cups flour
4 whole eggs
For the filling:
4oz. pork loin
4 oz. Prosciutto di Parma
4 oz. Mortadella Bologna
6 oz. grated Parmigiano Reggiano Cheese
nutmeg, freshly grated
4 cups beef or capon broth
Make the filling first. Dice the loin pork and brown it in a pan for a couple of minutes. Finely mince the loin with the Prosciutto and the Mortadella. In a bowl mix the minced meats with the egg, cheese, nutmeg until they are thoroughly combined.
Make a well with the flour and pour in the slightly beaten eggs. Gently mix the flour into the eggs, using your fingertips, until you get a smooth dough. Knead it for about 15 minutes, then let it rest for 20 minutes in a bowl covered by a damp cotton cloth.
Rollout the dough thinly and cut into squares. Place a teaspoon of the filling in the center of each square. Fold the squares in a triangle and press the edges. Wrap the far ends around your finger and press firmly again.
Bring the broth to a boil and drop in the tortellini. The tortellini are cooked when the two pinched ends are soft to the taste.
Tortellini should always be cooked in broth, even when serving them dry with a sauce.