Tortellini in broth are a great classic of Emilia Romagna, which can be made at home with just a few ingredients and a little bit of patience. Making the dough is simple, just add the flour and the eggs, but it will take a little time and be patient while it rests. So you have to prepare it a few hours before, but also in the evening for lunch, in order to have the best quality. For the rest, just fry a little bit of minced meat for the filling and then cook everything in broth, in the winter evenings, to corroborate the body.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 3 hours |
| Servings |
people
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Ingredients
for the stuffing
- ¼ Onion
- 100 g beef minced
- 1 pinch salt
- 1 sprinkle Black pepper
- 5 tbsn olive oil extra virgin
for the seasoning
- 1 liter Meat broth
- 50 g Parmesan cheese
- 1 sprinkle Black pepper
Ingredients
for the stuffing
for the seasoning
|
|
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.
- Flour the tortellini put them in a plate (25). Then boil the meat broth and put the tortellini (26) to cook for about ten minutes (27). Once cooked, place them with all the broth in soup bowls with grated Parmesan and the black pepper, and serve.
