A bowl full of taste

Prosciutto and mortadella tortellini in beef stock

Recipe (4 servings) ingredients:

For the dough:

• 300g flour (I always use ‘de Cecco’ flour)
• 3 whole eggs
• salt

How to prepare the pasta dough:

On a flat surface, sift the flour and dig a hole in the center into which the eggs will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Season with salt and if needed, add some water. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing. For the pasta making, dust your work surface with some flour. Take a lump of dough and press it with your fingertips. Set the pasta machine at its widest setting and roll the pasta dough though it. If the pasta sticks, dust it with flour. Click the pasta machine down a setting and roll the dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process four to five times. The pasta dough becomes smooth and workable like that. Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to the narrowest. Dust both sides of the pasta with some Cecco flour every time you roll it through the machine. When you’ve got down to the narrowest setting, fold the pasta in half lengthwise, then in half again, and again once more until you’ve got a square piece of dough. Turn it 90 degrees and pass it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a nice rectangular sheet of dough with straight sides. If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again.

For the stuffing:

• 150g pork fillet
• 120g mortadella
• 120g prosciutto
• 3 tbs grated Parmesan cheese
• 1 egg
• 1 tsp freshly ground nutmeg
• 2,5L beef stock
• salt, pepper

In a cooking pan, cook the pork fillets over medium heat, until all sides are cooked brown, for about 5 minutes. Remove from the pan and cut into very fine pieces. Continue with the prosciutto and the mortadella. Chopped everything finely and mix together in a large bowl. Add the egg, the freshly grated Parmesan cheese and season with salt, pepper and nutmeg. Let the mixture rest in the fridge for about an hour.

For the (rectangular) tortellini:

Take a fine rectangular sheet of dough and cut out square-shaped pieces of dough, using a square metallic cutter (of about 7×7 cm). Place a teaspoon of filling in the center of each square of pasta. Dip your finger in the bowl and run it along two edges of the square. Fold the square into a triangle, pressing the top together and then working your way along the sides. Gently press to remove all the air. Draw the bottom two corners of the triangle together to form an envelope-like shape. Press tightly to seal. Toss with flour, set aside on a floured baking sheet and cover. Repeat with remaining pieces of dough.

Once your tortellini are stuffed, place them in salted boiling water for about 3-4 minutes. Drain them and serve them in a deep plat. Cover with the beef broth and enjoy !

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