The tortellini alla boscaiola are a dish very popular between the late 80s and early 90s, when it was on the menus of many restaurants. It a good first course, ease to prepare and very appreciated by part of the customers. You can prepare it at home, with low costs that increase the popularity, especially in those restaurants that had menus for the troopers, when the national service was compulsory, in Italy. In fact it was popular in those cities with a strong presence of barracks. But the recipe is still very known today, also if those times are ended almost 20 years ago.
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
for the stuffing
- 80 g beef mince
- ½ litre Meat broth
- ¼ Onion
- 1 sprinkle Black pepper
- 1 pinch salt
- 3 tbsp olive oil extra virgin
For the seasoning
- 50 g Cured ham
- 200 g Mushrooms champignon
- 100 g Peas frozen
- 10 cl white wine
- 10 cl Double cream
- 50 g Parmesan cheese
- ¼ Onion white
- 1 pinch salt
- 1 sprinkle Black pepper
- 4 tbsp olive oil extra virgin
Ingredients
for the stuffing
For the seasoning
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Instructions
- Start the recipe starting with the dough for tortellini. In a planetary, begin to sift the flour (1), so that it does not clump, salt it (2) lightly. Make a hole in the middle. Then open the eggs, putting them in a small bowl (3) so you can check the absence of any piece of shell.
- Now beat the eggs (4) until all is well red, and pour them into the hole (5) that you had previously done. Then start mixing the ingredients with your hands (6) to start forming a draft of dough.
- Now start making the actual dough. Put what you have obtained on a floured board (7) and with sufficient energy knead it (8) for a quarter of an hour, with your hands, turning it over and over again. Once you have obtained your dough of a uniform yellow, put it in the planetary, which you will have previously floured, and cover it with a cloth (9). Leave aside for about half an hour.
- After the dough rests, start to prepare the filling. Peel and finely chop the onion (10), then pour five tablespoons of extra virgin olive oil (11) into a large, non-stick pan. Heat over medium flame and then add the onion (12) to brown.
- Then add the minced meat (13) and cook for about ten minutes, adding salt and pepper (14). Once cooked, turn off the heat and place it in a small bowl (15) to cool.
- Take back the dough and cut it into several parts, sprinkle with flour and flatten it lightly with a rolling pin (16). Then pass them into the pasta roller machine several times (17) to obtain thin sheets of dough (18) of about two millimeters thick.
- Take a puff, flour the countertop again and place it over. Then with the cutter wheel for pasta, cut the puff pastries (19) to have some rectangle and then many squares (20). Then with a teaspoon take a small portion of meat and place it in the center of the square (21).
- Take one corner and fold on the opposite corner (22). Then fold again to have a strip over the two sides (23). Take the two edge and fold them as to give shape to the tortellino (24). Repeat the operation with the rest of the filling until the puff pastries are finished.
- Prepare the ingredients for the sauté. Pour four tablespoons of extra-virgin olive oil (25) in a large pan. Cut the cooked ham and cut into strips (26). Chop the onion (27).
- Wash the mushrooms (28). Cut them into slices (29) and leave aside in a small bowl (30).
- Warm the oil under a medium flame and add the onion (31) and the cooked ham (32). Once brown the onion add the frozen peas (33).
- Go on in cooking the peas (34) for five minutes and then add the mushrooms (35) to cook them for about 10 minutes (36).
- Now pour the wine (37) until reduced and then add some salt (38) and some black pepper (39) to your liking.
- Finally pour the cream (40) and lower the flame. In the meantime you have to boil the tortellini, and once ready, drain and add in the pan (41). Mix and add the Parmesan (42) and mix again before to serve immediately on the table very hot.
Recipe Notes
