As turkey is traditional for Thanksgiving in USA, so tortellini in brodo are traditional for our Christmas lunch menus in Italy and specially in Emilia Romagna, Tuscany and Umbria.
There are marks of tortellini in our literature since 1624 in Modena city (Emilia Romagna Region).
They are locally called in dialect: turtléin.
And also here they have a special name: Cappelletti in brodo (small hats with broth)
Here at Fontanaro we follow our grand mother roots. She was used to make 500 tortellini each Christmas to make her family of 6 children happy!
Our recipe is a version of the traditional recipe from Modena, nonna Loredana was very creative and she decided to make some variations.
Here is how to make it step by step:
1) How to make the filling and the broth for tortellini from the scratch
1 pork chop
200 gr of beef
20 gr chicken breast
200 gr di luganega that is a local refined spicy salami
2 or 3 peeled tomatoes
organic olive oil il Fontanaro
200 gr of ham and mortadella DOP
In a pot insert all vegetables and meat ingredients.
Cover with water and boil for 7 hours.
Sometimes add some very hot water.
After this, drain, mix and grain all meat togeher and than add the pre-toasted, bread crumbs, ham, mortadella, parmesan, nutmeg and the two eggs.
Shape in very small meat balls. Save the broth for later…:)
2) How to make the dough
- 8 eggs
- 800 gr (8 cups) flour
- olive oil
Sift the flour and place on the working board surface,
then shape it as a volcano and break one each time, the eggs.
Starting from the inside, stir the eggs with a fork or a spoon, taking as the flour from the edges then worked with the hands.
When the dough is like silk cover it with plastic paper and let it rest one hour in the fridge.
Roll the dough and cut with a pasta shaper in circles.
3) Make tortellini
Follow those photos step by step to make the perfect totrtellini della nonna Loredana.