The Dotta Confraternita del Tortellino registered the tortellini filling on December 7, 1974 and the recipe of classic "Tortellini di Bologna" on April 15, 2008 at the Bologna Chamber of Commerce. It is Bologna's most iconic food and a registered product with the De. Co. trademark, the Municipal Denomination mark that legitimises the local identity of the cultural heritage.
For the filling (of about 1,000 tortellini):
- 300 g of pork loin
- 300 g of ham
- 300 g of Mortadella bologna
- 450 g of Parmigiano cheese
- 3 eggs scent of nutmeg
For the pastry (4 servings):
- 400 of flour 00
- 4 eggs
Take great care in following the instructions precisely. Set the pork loin out for two days, covered in a minced mixture of salt, rosemary and garlic. Brown it with some butter, then remove it from the pan and remove the mixture. Finely chop loin, prosciutto, mortadella-bologna and knead in the parmesan cheese and eggs. Add nutmeg. The mixture must be mixed for a long time and must rest for at least twenty-four hours, before using it to fill the pasta. Of course the quality of the filling depends wholly on the quality of the primary ingredients. Tortellini require excellent stock broth. Here’s how to make it: Put a free-range capon in a large pot. Then add beef parts that are commonly used in making stock: brisket, hanger, round, flank steak, beef shank. Pasta Preparation Knead the pasta dough, roll it on a towel and dry it. Then roll it out on a wooden board and cut it into squares. How to form the individual tortellini? Cut small squares of pasta 4cm x 4cm. Assembling the tortellini Fold the small squares of pastry into a triangle. One classic tortellino should weigh about 5g. Boil briefly and serve tortellini in the capon broth.
Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...