Tortellini alla bolognese

Bolognese tortellini are a classic staple of the cuisine from Emilia, celebrated for their savory filling and their characteristic shape which requires a certain mastery to prepare. Here is the recipe:

Ingredients

For the egg pasta:

• 300 g of 00 flour
• 3 eggs

For the filling:

• 100 g of pork loin
• 100 g of prosciutto crudo (raw ham)
• 100 g of Bologna mortadella
• 150 g of grated Parmesan cheese
• 1 egg
• Nutmeg to taste
• Salt and pepper to taste

For the broth:

• 1 kg of mixed beef and chicken meats (to make the broth)
• 1 onion
• 1 carrot
• 1 celery stalk
• Salt to taste

Preparation

1. Begin with the preparation of the egg pasta: place the flour in a mound on a work surface and crack the eggs into the center. Start mixing with your fingers and then knead the dough energetically until you obtain a smooth and elastic sheet. Cover with film and let it rest for about 30 minutes.
2. For the filling, start by browning the pork loin in a pan with a stream of oil until it is well browned on all sides. Then transfer it to a food processor along with the prosciutto, mortadella, Parmesan, egg, a pinch of nutmeg, salt, and pepper. Grind until you get a homogeneous mixture.
3. Roll out the egg pasta into thin sheets and with a pastry cutter or glass cut out circles of about 4 cm in diameter. Place a little bit of filling in the center of each circle and fold the circle in half, sealing the edges to form a half-moon. Then, take the ends of the half-moon and join them together to form the classic shape of the tortellino.
4. At this point, prepare the broth: place the meat in a large pot with plenty of cold water, add the cleaned and roughly chopped onion, carrot, and celery, salt, and bring to a boil. Cook over low heat with the lid on for at least 2-3 hours, skimming occasionally. Filter the broth.
5. Cook the tortellini in boiling broth for about 1-2 minutes, or until they float to the top.
6. Serve the hot tortellini accompanied by their cooking broth.

Trivia

Tortellini are a dish rich in history and legends. One of the most famous is that they were invented inspired by the navel of Venus, the goddess of love, when she stayed at an inn in the region. The shape precisely mimics that of a navel, intending to pay tribute to beauty and perfection.