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Traditional Recipe For Tortellini Recipe

Ingredients

How to make it

  • 1 -2 times Have the butcher grind the veal, pork and sausage. Apart from yourselves grind the ham and mortadella. Melt butter, add the ground beef, cook for a few minutes, add salt after cooking, then drain the water that inevitably the ground did the cooking and let cool.
  • 2 -Prepare the filling: In a bowl, pour the cooked ground beef, raw ham and mortadella, parmesan, breadcrumbs, egg, salt and sprinkle with a little grated nutmeg, stir the mixture well and put into the refrigerator.
  • 3 -Prepare the dough: Sift the flour carefully, made the classic fountain, then make yourself the center of the eggs and a pinch of salt.
  • 4 -Beat with a wooden fork the eggs, then begin to incorporate the flour with your fingertips, starting from the edges of the fountain. Work with the man the mixture for 15-20 minutes, mixing the ingredients well and taking care to sprinkle the work surface from time to time with a little flour. Continue in this manner until dough is firm and homogeneous, then, when the dough will begin to see the bubbles, collected to form a ball. Let her rest in a bowl for half an hour.
  • 5 -Now the dough can be pulled by hand, with a rolling pin or with the appropriate machine to crank or electric. In the first case the dough is still working with his hands for several minutes and then flattened with a rolling pin extending it to form a large disc of thickness until homogeneous. Let stand for 10 minutes covered with a cloth.
  • 6 -It should also be cut , or helping with the wheel or the appropriate tool of the squares of 3-4 cm.Il true tortellini is quite small. It 'important to avoid the pastry flour at the end of its preparation, or does not stick when it is folded to enclose the filling.
  • 7-Place the center of each square of dough a bit 'first preparation of filling, then fold the dough into a triangle by joining the edges well.
  • After tightening it between thumb and forefinger of both hands to the corners of the longest side, and rotate with the right hand triangle of dough
  • around the index of the left hand, then the two corners together and tighten them until they fit, do this until all the ingredients.
  • 8-Castings broth, tortellini splurge when it boils, cook a few minutes, about 5 (it also depends on the thickness of the dough)
  • Serve in soup and sprinkle with grated parmesan cheese.
  • Tip: Once prepared tortellini, can be frozen and stored for 2-3 months. To freeze well separated, it is best to first set them on a tray horizontally in the freezer for an hour, and then once frozen, can be enclosed in bags. Should be thrown into boiling stock (in any case in boiling water!) Still frozen.

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The Cook

FavoriteFixins Daytona Beach, Florida

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