You are in Home / Travel ideas / Gastronomy / Cooking with Italia.it / Emilia Romagna / Tortellini in brodo (broth) alla bolognese

Tortellini in brodo (broth) alla bolognese

Tortellini in brodo (broth) alla bolognese

Tempo  Preparation time:  30 minutes + 15 minutes to cook
Dosi Serves: 8
Difficoltà Difficulty: Medium

Ingredients for the Dough:  

• 800 g flour
• 8 eggs

Ingredients for the Filling:

• 150 g Pulled or Ground Pork
• 150 g Ground Veal
• 100 g Sausage
• 100 g prosciutto crudo
• 50 g mortadella
• 1 egg
• 150 g grated Parmigiano
• 1/2 tbsp bread crumbs
• 30 g butter
• Salt
• Nutmegr

Ingredients for the Broth:  

• 500 g Beef
• 5 l cold water
• 2 Beef Bones
• 2 onions
• 2 carrots
• 2 celery stalks
• 2 ripe tomatoes
• Sea salt

Preparazione Directions for Pasta

1. Place the flour on a pastry tray and form it into a bowl shape, with a hole in the center. Add the eggs and a pinch of salt to the just-formed hole.

2. Beat the eggs with a wooden fork and gradually stir in the flour from the sides. Mix well for 10-15 minutes, every now and then sprinkling on a bit of extra flour. Place in a bowl, cover and set aside for 30 minutes.

3. Then, flatten and stretch the dough with a rolling pin until it is in a fine, homogeneous circular form. Cover with a cloth and set aside for ten more minutes.

4. Cut the pasta dough into 3-4 cm squares with a knife or pizza cutter.


Preparazione Directions for Filling

1. Make sure the veal and pork are either chopped or ground; cut the prosciutto crudo and mortadella into small pieces.

2. Melt the butter in a pan and let the veal and pork brown for 10 minutes, just enought that it is cooked but does not lose its juices.

3. Now, place the cooked meat, prosciutto and mortadella in a mixer, dicing until it is a homogeneous blend.

4. Add the parmigiano, nutmeg, pepper and egg, and mix.


Preparazione Directions for Broth

1. Clean the beef and beef bone in order to eliminate impurities.

2. Combine all the ingredients in a pot with cold salted water and bring to a boil.

3. Boil for 4 hours, making sure to eliminate the foam as it is produced on the surface.

4. After cooking, pass the broth through a sieve and cheesecloth.


Preparazione Directions for Tortellini

1.  Place filling (not too much, 1/2 teaspoon is good) on every pasta square; if you wish, paint a bit of raw egg yolk on the outer edges as an adhesive, then fold square into a triangle, ensuring that the edges stick together, using your fingers. Then, wrap pasta around our pinky so that two corners of the triangle meet. Seal them together, creating a ring. Fold the third corner over backward. Now you have it!

2. Again bring the broth to a boil, then place the tortellini in the broth, cooking for 5 minutes. (Cooking time may vary according to thickness of pasta.)

3. Top your tortellini in broth with a sprinkling of grated Parmigiano and serve.

Buon appetito !