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This is one of Emilia-Romagna’s typical dishes. It’s not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.

Ingredients:

  • 300 g beef brisket
  • 150 g beef shank bones
  • 300 g free-range chicken thighs and drumsticks, skin on
  • ½ an onion
  • 1 stick of celery
  • 1 carrot

Pasta Dough:

  • 200 g tipo 00 flour, plus extra for dusting
  • 2 large free-range eggs

Filling:

  • olive oil
  • 75 g lean minced beef
  • 75 g higher-welfare prosciutto di Parma
  • 50 g higher-welfare mortadella di Bologna
  • 1 pinch of ground nutmeg
  • 50 g Parmesan cheese, plus extra to serve

Method:

  • First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
  • Pour over 2 liter of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
  • Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. * Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
  • For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
  • Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
  • You’ll need to make the pasta in stages so it doesn’t dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
  • To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
  • Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
  • Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it’s all used up. You can make meatballs or ragù with any leftover filling.
  • To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary.
  • Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface.
  • Ladle into bowls and serve with extra Parmesan.
aug 27 2019 ∞
aug 27 2019 +