If you were born in Emilia Romagna or have even lived there, you can’t help but love tortellini, especially when you’re a child and you are taken to the restaurant.
My favourite condiment was a cream sauce, as all children love.
At Christmas, on the other hand, it is served in broth and never fails on the family table, it is a traditional classic.
In Emilia Romagna, the tortellini are served in capon broth.
As an adult, I still want memories of my childhood with the addition of some luxurious ingredients like white truffle.
Ingredients for serving 4 people:
16gr white truffle
For the pasta
300gr Flour “00”
Place the flour on a clean work surface. If you have the traditional wood one called “spianatoia”, it is even better.
Make a well, add the eggs in the middle and a pinch of salt.
Gently start mixing, stroking from outside to inside till the dough is smooth and rounded, cover with a humid kitchen towel and leave to rest for 30 minutes.
For the filling
100gr pork loin
100gr Parma ham
150gr Parmesan cheese
Leave the pork loin to rest for 48 hours with a mixture of salt and pepper.
Melt the butter in a pan and cook the loin.
Clean it from salt and pepper and put it in the mixer with the ham, mortadella, Parmesan, egg and grated nutmeg.
Let it rest for 24 hours.
For the tortellini
Take the dough, roll it out and cut into rectangles of about 3x5cm.
Put a peanut of dough in the middle and close in two in a triangle pushing well on the edges to make them stick.
Close the tortellini by wrapping the ends on the little finger and pressing to seal them.
For the Parmesan cream
500ml whole milk
Heat the milk without boiling it.
Sprinkle in the Parmesan, stirring with a whisk until it is completely melted.
Finish with an immersion blender.
Pass through a fine sieve.
Separately, dissolve the cornstarch in a bit of water, add it to the milk and
Parmesan mixture and mix well with a whisk.
Put it back on the heat for a couple of minutes.
For the presentation (one portion)
Red vein sorrel
Cook the tortellini in the vegetable broth (see the Passatelli recipe), drain and toss in a pan with the Parmesan cream.
Put them on the pasta dish, finely shave about 4 grams of white truffle on top and decorate with Red Vein Sorrel leaves.