CookEat Recipe
Tortellini alla Bolognese
Small egg-pasta rings filled with prosciutto, mortadella, beef marrow and Parmesan, served in clear broth.
Method
Steps
Step 1
Gather the ingredients: 30 g prosciutto with both lean and fat; 20 g Bologna mortadella; 60 g beef leg-bone marrow; 60 g finely grated Parmesan; 1 egg for the filling; Nutmeg to taste; 300 g flour, plus a little for dusting; 3 eggs for the dough, adjusted as needed; 2.5 litres ready-to-use clear meat broth.
Step 2
Finely chop the prosciutto and mortadella with a sharp knife. Finely chop the cold beef marrow without melting it. Use only inspected food-grade leg-bone marrow, not spinal tissue.
Step 3
Combine the chopped ingredients with the Parmesan, filling egg and nutmeg. Do not add salt or pepper to the filling. Mix thoroughly and refrigerate while making the pasta; do not taste the raw mixture.
Step 4
Make a smooth egg dough with the flour and three dough eggs, adjusting the flour a little to the egg size. Knead, cover and rest for about 20 minutes. Roll very thinly in manageable sheets, keeping the rest covered.
Step 5
Cut small circles about 3.5 cm across. Place a tiny dab of filling on each, fold into a semicircle and press the edges to seal without trapped air. Join the two corners around a fingertip into a little ring. The batch can make just under 300 very small tortellini; the exact number depends on thickness and filling size.
Step 6
Cook in gently boiling broth in batches until the pasta is tender and a sample filling reaches 74°C. Serve in the broth. Cook on the day of making or freeze promptly in a single layer, then pack; do not keep these raw meat-and-egg-filled parcels drying at room temperature.
Step 7
For a richer version, cook half a capon breast in a little butter until its centre reaches 74°C, cool promptly and mince finely. Add it to the filling with one extra yolk, and use generous measures of the other filling ingredients to balance the extra meat. Make additional egg dough if required, then shape and cook as above.
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