ItalianEmilian
Tortellini
by Gambero Rosso · 452K subscribers on YouTube
A traditional tortellini recipe from San Giovanni in Persiceto, Emilia-Romagna, passed down through the family. The filling is made with a mix of meats and Parmigiano Reggiano, wrapped in a delicate egg pasta and served in homemade broth.
- Difficulty
- medium
Ingredients
9 items- 200 gFlour
- 2 pcsEgg
- 50 gPork Loin
- 50 gScanello
- 50 gChicken Breast
- 50 gVeal
- 80 gParmigiano ReggianoAged 30 months
- Nutmeg(optional) — To taste
- Meat BrothHomemade, for cooking and serving
Method
- Prepare the pasta dough: make a well with 200g of flour, add 2 eggs, mix with your fingers, then knead until smooth. Wrap in plastic and let rest for 10-15 minutes.
- For the filling: pass the meats (50g each of pork loin, scanello, chicken breast, and veal) through a meat grinder twice. Add 80g of grated Parmigiano Reggiano, 1 egg, a pinch of nutmeg, and mix well.
- Roll out the pasta with a pasta machine, starting from thickness 3 and gradually reducing to 7, dusting with flour as needed.
- Cut the pasta sheet into squares or circles. Place a small amount of filling in the center (about the size of a fingertip). Fold into a tortellini shape: fold the pasta over the filling, press the edges, then bring the two ends together to form a ring.
- Cook the tortellini in boiling homemade meat broth. When they float to the surface, wait 30 seconds then turn off the heat. Let them rest in the broth for a minute before serving.
- Serve the tortellini in bowls with some broth.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
