CookEat Recipe
Tortellini all’Italiana
Tiny folded egg pasta with a fine pork, lamb-brain, beef-marrow and Parmesan filling, served in clear broth.
Method
Steps
Step 1
Gather the ingredients: About 300 g pork loin chops, before removing bone and excess fat; 1 cleaned food-grade lamb brain from an inspected supplier; 50 g beef leg-bone marrow, finely chopped; 50 g finely grated Parmesan; 3 egg yolks for the filling; a little egg white only if needed; 20 g butter; Nutmeg to taste; Salt and a small pinch of pepper; 500 g flour, plus a little for dusting; 5 eggs for the dough, adjusted as needed; 3 litres ready-to-use clear meat broth.
Step 2
Use inspected food-grade offal: ask the butcher for a cleaned lamb brain and beef marrow from leg bones. Do not substitute spinal tissue or offal of unknown origin. Keep these ingredients refrigerated until needed.
Step 3
Remove the bone and excess fat from the pork chops. Cook the meat in the butter with salt and a pinch of pepper until the centre reaches 71°C. Cool promptly, then mince very finely with a knife.
Step 4
Gently poach the cleaned lamb brain in simmering water until fully cooked, then drain and carefully remove any remaining membrane. Cool promptly, chop finely and combine with the pork.
Step 5
Mix in the finely chopped raw leg-bone marrow, Parmesan, three yolks and nutmeg. Add a little egg white only if the mixture is too firm to hold together. Keep the filling refrigerated; do not taste it raw.
Step 6
Mix the flour with the dough eggs, adding beaten egg only as needed for a smooth, pliable egg dough. Knead, cover and rest for about 20 minutes. Roll very thinly, keeping the unused dough covered.
Step 7
Cut circles about 3.5 cm across, smaller than cappelletti. Add a very small dab of filling, fold into a semicircle, expel air and seal. Bring the two corners together around a fingertip and pinch to make tiny rings.
Step 8
Cook in gently boiling meat broth in batches until the pasta is tender and a sample filling reaches 74°C. Serve immediately in the broth. Cook the filled pasta the day it is made or freeze it promptly on a tray, then pack once frozen; do not dry it for room-temperature storage.
Step 9
For the source alternative, replace the pork chops with 200 g lean turkey breast, cooked in butter to 74°C, cooled and finely minced. Keep the remaining filling ingredients and folding method.
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