The original recipe for tortellini Bolognese

The original recipe for tortellini Bolognese

Thanks to the Brotherhood of the Tortellino in Bologna, Italy, the following recipe is considered to be the original recipe for tortellini Bolognesi. This recipe was officially registered by the Brotherhood and the Italian Academy of Cookery as the authentic recipe for tortellino filling and was executed on December 7th, 1974.

On April 15th, 2008 at the Chamber of Commerce of Bologna, the Brotherhood registered the recipe for tortellino Bolognese. The details include the typical and original shape, the particularity of the filling, the dough and that the resulting weight of each tortellini should be 5 grams.

You can read more about the Brotherhood of the Tortellino and our celebration to International Tortellino Day, held every year on the 13th, February.

So, without further ado, here is the original recipe for tortellini Bolognesi:

Tortellino Bolognese : makes up to 1,000 tortellini

  • 300 grams (10.58 oz) pork loin, browned with butter
  • 300 grams (10.58 oz) prosciutto
  • 300 grams (10.58 oz) genuine mortadella from Bologna
  • 450 grams (1 lb) Parmigiano-Reggiano cheese
  • 3 chicken eggs
  • 1 nutmeg, grated

For the pasta:

  • 3 medium eggs (measure this in grams. you will need between 175 and 185 grams of liquid ingredients. Measure the eggs first and make up the extra with a little natural spring water).
  • 300 grams (10.58 oz) Tipo 00 flour

For the broth:

  • 1 kg (2 1/4 lb) beef
  • 4 litres (8 1/2 pints) water
  • 1/2 farmyard cappone (hen)
  • celery
  • carrot
  • onion
  • salt

Preparation

  1. Prepare the filling by mixing together all of the meats, incorporating the egg, cheese and nutmeg. The mixture should be like a firm paste. Cover and store in the fridge.
  2. Prepare the pasta and knead it until it is well amalgamated. Cover and place in the fridge for at least 12 hours.
  3. Prepare the broth by putting the meat and half a hen in a pan with 4 liters of cold water and bring it to a boil, then remove the foam formed on the aqual with a slotted spoon, add the vegetables, add salt and simmer slowly for at least 3 hours.
  4. Prepare the tortellini by rolling the dough onto the wooden cutting board with a rolling pin until it is very thin.
  5. Cut squares of about 3 centimeters on each side, place a nut-sized piece of filling in the center of each square, then fold the dough into triangle squeezing the sides to fit together. Bend the triangle by turning it around the finger and overlapping the two opposite corners. Press the tortellino so that the pasta sticks firmly and the tortellino remains in shape.
  6. As they are ready, place them on a clean, lightly floured surface (such as a dish cloth or paper towel).
  7. Drain the broth from the meat and bring it to a boil again, then begin adding the tortellini slowly and cook over medium heat for at least 3 – 4 minutes before serving very hot with plenty of grated Parmesan cheese.

 

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