venerdì 18 maggio 2012


(This recipe is by Nuxia)


 500 g flour - 4 eggs - salt -

150 g grated Parmesan cheese - pork loin 100 g - 100 g ham - Mortadella Bologna 100 g - an egg - nutmeg - sage - laurel - rosemary - butter - peppercorns - beef and capon broth

melt a knob of butter in a pan with a few leaves of sage, bay leaf, a sprig of rosemary and freshly ground pepper. Sear the loin, and once cooked, pass it to the mixer with a spoonful of his sauce. Then add the mixer also chopped prosciutto and mortadella. Gather the mixture into a bowl and Incorporat Parmesan, egg and nutmeg, working the dough by hand to make it homogeneous. Prepare the dough with the ingredients listed. Roll out very thin and cut out the squares of 3.5 to 4 cm.Ask yourself the center portions of the small filling, then fold them in a triangle, fold the long side of himself in this passage is the difference between the shape of the cappelletti and tortellini) and congiungetene ends wrapped around the middle finger of his left hand and sormondantole (of course, the "flap" to be taken out). Let dry tortellini and then cook and serve in soup with beef and capon.
Recipe of the December 22

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