There are ingredients that are purposely born to be combined. Together they manage to create something extraordinarily wonderful and balanced. Here the tortellino acquires a different shape and thickness. A more full-bodied pastry and a larger format, that's why the name of Tortellone. But you friends can make them to your liking, maybe small, thin and with a slightly different filling like the real and classic ones. tortellini from Emilia.
Time of realization: 3 hours and 30
Degree of difficulty (1 to 5): 3
Ingredients for 4 people:
For the pastry:
300 g of Type 1 Flour
3 Whole Eggs
For the stuffing:
150 g of Pork Loin
150 g of veal pulp
100 g of Turkey Breast
50 g of raw ham
40 g of grated Parmesan
1 Whole Egg
½ Carrot
½ Golden Onion
1 stalk of celery
Qb of extra virgin olive oil
Salt and Pepper to taste
To taste of nutmeg
White wine for blending
To taste of meat broth
For the Meat Broth:
350 g of Boiled Beef
200 g of Biancoste di Pancia
2 Beef Bones
1 carrot
1 Golden Onion
1 stalk of celery
4 stalks of parsley
To taste of coarse salt
Qb of extra virgin olive oil
A few grains of black pepper
Procedure for making Tortelloni in broth
For the Meat Broth:
Wash and clean the parsley, carrot and celery. Cut them into pieces and put the vegetables in a saucepan. Add the peeled and battened onion with the peppercorns and a drizzle of oil.
Wash the meat, dry it and place it in the pot with the vegetables and the beef bones. Cover with plenty of cold water and cook over medium heat until the broth is reduced by half. At this point, add another liter of hot water, lower the heat and cook for about 2 hours. The broth during cooking must be covered for 2/3 of the pan and often skimmed with the help of a slotted spoon in order to make it beautifully clear. Almost at the end of cooking, taste the broth and if necessary add coarse salt. Turn off the heat and with a ladle drain the vegetables with the meats that you can eat or use for other preparations. With a sieve, strain the broth.
For the stuffing:
Wash the meat, dry it and cut into bite-sized pieces. Wash and peel the carrot, celery and onion. Chop the vegetables into mince and add them to the meat in a non-stick pan. Add a drizzle of oil and season with salt and pepper. Cover and cook over medium heat, brown and deglaze with white wine. Cook, adding the meat broth a little at a time if necessary. Transfer the mixture to a food processor, add the ham cut into small cubes and chop together. Now let the filling cool, add the beaten eggs, grated Parmesan cheese and nutmeg. Mix thoroughly in order to mix all the ingredients well. Season with salt if necessary.
For the Tortelloni:
It is advisable to carry out the processing of the dough on a rough work surface, therefore in wood. Sift and arrange the flour on a pastry board, then shell the eggs in the center, which must be very fresh and at room temperature. Beat the eggs with the help of a fork, then, with your fingertips, start working the dough by gradually taking the flour from the edges to bring it inwards. Continue to work the ingredients until they are fully incorporated and the dough begins to take on consistency. Knead it with both hands by pulling it back and forth and banging it on the pastry board, which must always be well floured.
The dough must be worked fairly quickly and with energy, this mechanism develops gluten, which is essential for the final consistency of the dough. Collect it forming a ball and wrap it in cling film, letting it rest for at least half an hour in a cool and dry place. The rest not only serves to bind the ingredients together but also to give the right elasticity to the mass that otherwise would make it shrink when it is rolled out.
After the time has elapsed, take the dough back, lay it on a well floured work surface and flatten it slightly with your hands.
There are two techniques for pulling the dough; the classic method which is to pull it by hand with a rolling pin or the simpler and faster method which consists in using the appropriate machine.
In the first case, crush the dough with a rolling pin and roll out the dough by sliding it in all directions from the center outwards by pressing with the palms.
If necessary, flour the dough to prevent it from sticking to the rolling pin, until it reaches the desired thickness which varies according to taste.
If you use the machine, take a part of the dough from the dough, flour it and flatten it slightly with your hands. Now pass it in the machine starting from the greater thickness and gradually decreasing until you reach the desired one. For each step it is necessary to take the dough from one edge, fold it towards the center and do the same thing with the other.
With a pasta bowl, now form many discs of the chosen size, arrange the filling in the center of each disc and with a wet index finger, moisten the edge of the dough.
Fold the disc in half on itself and pressing with your fingertips seal the edges well. Then join the ends around one finger of the hand.
Be careful not to let any air remain inside the tortello, this is because during cooking it will tend to swell and dilate, and then collapse at the heart, once drained.
When making them, place them on floured trays.
Put them in the meat broth brought to a boil, cook and serve immediately.
The recipe was made by Famous Tiziana
