Welcome is Bologna

Tortellini in brodo

Bologna (BO)

Date of last update: 24/05/2016, 12:32

The recipe for the filling  has been deposited by “Dotta Confraternita del Tortellino” on 7th December 1974 at Camera di Commercio in Bologna

The recipe for the characteristics of the classical "Tortellini di Bologna" such as: "how to make tortellini" has been deposited by “Dotta Confraternita del Tortellino” on 15th April 2008 at Camera di Commercio in Bologna

 

Ingredients for the filling:

300 g of pork loin, 300 g of ham, 300 g of Mortadella, 450 g of Parmigiano cheese, 3 eggs, scent of nutmeg

 

Filling – Preparation:

It is a very important procedure. Stand the pork loin for two days over a beat with a mixture of salt, rosemary and garlic. Simmer it with some butter, then remove it from the pan and clean it. Chop loin, ham, mortadella and Parmigiano cheese and knead the ingredients with eggs. Add nutmeg. The dough must be mixed for a long time and must stand for at least twenty-four hours, before using it to fill the pastry.

Broth

To enjoy tortellini, it is indispensable to have an excellent broth. Put in a pot a free-range capon. Add some meat like brisket, duplication or falata


Preparation of about 1000 Tortellini:

Recipe for 4 people:

400 of flour 00, 4 eggs, salt

Preparation of pastry:

Knead the pastry, roll it on a towel and dry it. Then roll it out on a wooden board and cut it into squares.

The shape of Tortellino:

Small squares of 4 cm per side.

Preparation of Tortellino:

Folds the small squares of pastry in a triangular shape. The classic Tortellino must weigh 5 g and should be served in capon broth.