Parmigiano Reggiano DOP PARMAREGGIO Grated 30 Months · Parmigiano Reggiano DOP PARMAREGGIO 30 Months · Parmareggio Butter · Mortadella Bologna PGI · Prosciutto crudo di Parma ·
<li>bay leaf as required</li>
<li>parsley as required</li>
<li>1 capon foot</li>
<li>2 beef ribs</li>
<li>400 g di farina</li>
<li>Butter as required</li>
<li>100 g pork loin</li>
<li><strong>100 g Mortadella Bologna IGP</strong></li>
<li><strong>100 g Prosciutto di Parma DOP</strong></li>
<li><strong>150 g Parmigiano Reggiano</strong></li>
<li>salt as require'... (length=581)
bay leaf as required
parsley as required
1 capon foot
2 beef ribs
400 g di farina
Butter as required
100 g pork loin
100 g Mortadella Bologna IGP
100 g Prosciutto di Parma DOP
150 g Parmigiano Reggiano
salt as required
pepper as required
nutmeg as required
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Start by preparing the stock: put the onion, celery and carrot cut up into pieces in a pan of cold water, together with the beef ribs and capon foot; simmer for 3 hours.
In the meantime, focus on the pasta: put the all-purpose flour on a board and make a well in the centre. Break two eggs in it, mix and make a dough, then leave to rest for 30 min.
To make the filling: melt a knob of butter in a pan and gently brown the pork loin, turning it over a few times so it is cooked on both sides.
Then, take a slice of mortadella Bologna IGP and cut it into small pieces and do the same with the Parma ham DOP and the pork loin.
Mince them all in a mixer or blender.
Next, add the grated Parmigiano Reggiano, two egg yolks, salt, pepper, grated nutmeg and stir thoroughly.
Take the dough, roll it out with a rolling pin to obtain a thin sheet of pasta; cut out small squares of thin pasta (the same size as each other) and place a small portion of filling on each one. Fold and shape the pasta, then seal the tortellino.
Filter the stock, then bring it to the boil and add the tortellini when it starts to boil. After a few minutes, they will be ready to serve.
Sprinkle with grated Parmigiano Reggiano to finish.