Tortellini in broth
- Preparation time:60 minutes
- Cooking time:15 minutes
- Flow temperature:Hot dish
- Processing Type:Cooking
- 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.
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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