Tortellini
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
67
Sourness
32
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
30 g
Clarified Butter60 g
Chicken60 g
Ham (finely chopped)7
Eggs3.75 cups
Chicken Stock1 cup
CreamDirections:
1
Filling: Heat clarified butter in a pan and brown pork, veal, and poultry gently
2
Add the ham, mortadella, brains and season with salt, pepper and nutmeg
3
Place mixture through a fine mincer - combine with 2 eggs and grated cheese
4
It should be a very fine and smooth mixture
5
Pasta: Place sifted flour into a bowl and season with salt and pepper
6
Make a well in the center and add 5 eggs - work dough with the hands for 5 minutes until spongy
7
Allow dough to stand 30 minutes
8
Roll out thinly
9
(The cooking time depends upon how thinly you are able to roll the pasta
10
) Cut small rounds of pasta 1 1/2 inches in diameter
11
Place teaspoonful of filling in the center
12
Fold in half to form a half-circle - bring the two points of the half-circle together curling the tortellini around the finger to form a little 'ring' pinching edges together
13
You should have about 3 dozen tortellini
14
Arrange tortellini in lightly floured dish, cover with a cloth and leave until the next day, refrigerated
15
Bring chicken stock to a boil
16
Toss tortellini in the boiling stock and allow to cook 8 minutes
17
After 8 minutes, just test one of them and continue cooking if it does not melt in your mouth
18
Place the cream into the frying pan - bring to the boil and season with salt and pepper
19
With a slotted spoon place tortellini into the cream and coat in cream
20
Place tortellini onto a heated serving dish and grate Parmesan cheese over them