In Bologna, tortellini can only be made one way... in broth! A recipe whose origins date back to 1100 has become a traditional dish during the Christmas period
Cut the pork loin into thin strips and cook in a pan with a drizzle of oil and a pinch of salt, it will only take a few minutes. Then set aside
2
Finely chop the mortadella, prosciutto, Parmesan cheese, and cooked loin one at a time using a blender
3
Combine everything in a bowl and mix together with one egg, three pinches of salt, and a sprinkle of nutmeg
4
Mix until everything is perfectly blended, then wrap in plastic wrap and let it rest in the refrigerator for at least two hours
5
To knead eggs, flour, and a pinch of salt together, then roll out as thinly as possible
Tip:
Three eggs is a lot to make tortellini by yourself, so get some help or don't make them all at once. You can finish the next day because the filling can be kept in the fridge for up to two days, wrapped in plastic wrap
6
Cut into squares approximately 3 centimeters on each side. Form the tortellini with the filling and set aside, then cook them in broth and serve them hot
Cost
Sure, there is a bit of prosciutto, but for an ounce we are certainly not going bankrupt, each portion costs around 3 euros
Health
If you use a good fatty broth, unfortunately, the calories increase. It's not a dish for everyday, so during the holidays and for special occasions, you can also make an exception and have two servings
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