Italian Recipes
TORTELLINI ALLA BOLOGNESE IN BRODO

Photo © *maya*

TORTELLINI ALLA BOLOGNESE IN BRODO

Tortellini Bolognesi in Broth

How to make the Tortellini Bolognesi in Broth:

The filling:
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.

The pasta:
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.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM