« on: November 18, 2009, 01:56:38 PM »
various combinations of meats are used for tortellini filling depending on region and personal taste. in bologna, known for its tortellini, the filling usually consists of turkey bread (or capon), pork, prosciutto and parmesan
3 tablespoons butter
1/4 pound pork loin
1/4 pound turkey breast
1/4 pound mortadella
1/4 pound prosciutto
1 bay leaf
1/2 to 3/4 cup grated parmesan
pinch of nutmeg
salt and pepper
cut pork and turkey into small pieces and cook in butter with bay leaf. remove bay leaf and allow to cool.
in a food processor combine the pork, turkey, drippings from cooking pan, mortadella and prosciutto. grind, but do not puree. mix meats with cheese, nutmeg, egg, salt and pepper. cover and refrigerate for 4 hours or overnight.
use dough cut in rounds, 1 3/4 to 2 inches.
place a teaspoon of filling on each round. moisten the edges of the round with egg or water. fold the round, forming a crescent, enclosing the filling. seal the edges by pressing with your fingers or the prongs of a fork. then bring the two ends of the crescent together, overlapping them and twisting one end over the other. seal the ends. the sealed edges should be curved up in the shape of a little hat. tortellini are sometimes called capppelletti, little hats.
spread the finished tortellini on a cloth. turn after about 30 minutes so the tortellini can dry on both sides.
for the dough.....
3 cups flour
salt to taste
2 tablespoons water
put the flour in a bowl or on the countertop. make a well in the flour. break eggs into the well and add salt. beat the eggs with a fork and gradually pull in and mix the flour and egg with your hands.
work the dough, adding a few drops of water if the dough is too dry. if the dough is too moist, add a little flour. knead the dough in a rolling motion, pushing it away from you wht the heels of your hands. knead until the dough is smooth. the dough should remain soft but not sticky. when the kneading is complete, break the dough into 6 or 8 pieces, roll into balls, then flatten the balls somewhat, and oil them slightly to prevent drying. put the balls in separate plastic bags. wrap the dough in a cloth and allow it to rest for 1 hour.