Tortellini in broth

Photo: Getty
Pork tenderloin100 gramsTurkey (breast)60 gramsPork Sausage (Mortadella)60 gramsHam (uncooked)30 gramsChicken eggs1 pieceNutmeg nut1 pinchUnsalted butter2 tbsp.Broth (meat)800 millilitersParmesan cheese100 gramsGround black pepperGreenery1 bundle
For the test
Wheat flour300 gramsChicken eggs3 pieces1 pinchExtra virgin olive oil2 tbsp.
  • Servings:
  • Preparation time:60 minutes
  • Cooking time:15 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Italian
  • Occasion:Everyday
  • Season:year round

Tortellini - Italian unleavened dumplings with meat, cheese or vegetables. They are especially popular in the cuisine of Emilia-Romagna, where they are eaten as a snack. We share the recipe for a delicious Italian dish.

Cooking method:

Prepare the ingredients.

Knead the dough from flour, eggs, a pinch of salt and a couple of spoons of olive oil, roll into a bowl, cover with a towel and set aside for an hour.

Next, melt a couple of spoons of butter in the pan and fry the meat. Then turn this meat in a combine, adding mortadella, ham, egg and a little parmesan.Mix salt, pepper and add nutmeg.

Take out the dough and thinly roll out and cut out circles of 4 cm in diameter. Place on each circle a spoonful of mince, moisten the edges with milk or water and close up, after forming a crescent moon, the corners of which are joined to make a ring or a bud.

Put the broth on the fire, bring to a boil, pour tortellini into it and cook for 4–5 minutes on low heat. Serve the finished dish with broth, sprinkle profusely with parmesan and greens.

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