Grandma's Tortellini

Homemade Tortellini recipe

I believe that most of you can understand what is the real meaning of the expression: "grandma's Tortellini". It is a sentence that instantly evokes the concepts of family and tradition, which takes back to childhood, to those Sundays when it was time to go to the grandma's house. My grandmother is 96 years old and every day that I spent with her is a precious gift. Precious it's also to see her at work, even if with great effort and with the massive help of my mother, who ultimately makes the "dirty job" in these preparations. Now, my grandmother is the mind and my mom her arm.

The origin of Tortellini

For those who don't know it, Tortellini are a stuffed fresh egg pasta typical of Modena and Bologna. The origin of Tortellini is obscure and their paternity is still disputed between the two cities. The most credited place for the birth of Tortellini is the village of Castelfranco Emilia (since 1929 inside Modena's province), on the Emilia Street, halfway between Modena and Bologna, which annually in September organizes the "Tortellini festival", with the motivation of being their birthplace. One of the legends about the origin of Tortellino tells that it was a host of Castelfranco Emilia, owner of the Corona Inn, who invented this special food. The man, peeking through the keyhole of the room of a noblewoman who was his guest, was so much fascinated by the beauty of her belly that he wants to re-make it in a culinary version.

In Modena Tortellini are a typical food for Christmas even if they are prepared and eaten all the year. Holiday season is coming and I want to tell you my grandmother's recipe. Maybe you would like to try it at home or you simply would like to listen to this beautiful story. This recipe is for 2.5 kg of Tortellini (in Modena it seems than less than 10/12 eggs it's impossible start anything πŸ˜‰)

Ingredients for the stuffing: ➑️ 3 hg of minced Prosciutto ➑️ 1 hg of minced Mortadella (make you prepared them together by your trusty butcher) ➑️ 4 hg minced Pork ➑️ 10-20 gr. of butter ➑️ 1 egg ➑️ grated Parmesan cheese ➑️ salt and pepper ➑️ nutmeg

Cook the minced pork with the butter until it become brow. Let it become cool. Once cooled, add the minced ham and Mortadella.

Then, add 1 egg, the Parmesan cheese and a pinch of nutmeg, salt and pepper until it is enough. Mix it.

Ingredients for fresh egg-pasta: ➑️ 10 eggs ➑️ 1 hg of flour for each egg (the size of eggs appear to be relevant, bigger the egg is and more you have to add flour in order to obtain a soft dough *) ( * ) Grandma's recipe books are not very scientific with the measures πŸ˜‰

Pour the flour on cutting board and create by hand a hole in the center so to get the classic "fountain", where you will add the eggs.

Beat the eggs with a fork, then started to incorporate the flour with your fingertips, beginning from the edge of the fountain. Work with your hands the dough for 15-20 minutes, mixing the ingredients well until it become soft and homogeneous. Give the dough the shape of a ball. And now it's time to roll out the dough!

You can help yourself cutting the ball that you have obtained in order to reduce its size.

Begin, then, to roll out the dough with a rolling pin until you get a large disk of a uniform thickness and suitable for its introduction in the machine (we still have a manual one 😍).

Once you get a fine filo dough, cut it forming squares with the help of a wheel. Remember that real Tortellini are quite small, so the squares shouldn't be too big.

Now, put in the center of each square of dough some stuffing.

You are ready to close Tortellini πŸ’›πŸ’™πŸ’›πŸ’™πŸ’›πŸ’™πŸ’›πŸ’™

How to close Tortellini

Grandma's Tortellini perfection πŸ’›πŸ’™

And now it's my turn πŸ’ͺ🏻

It's not so easy the first time. The closing speed depends on the experience and manual abilities. My mom and my grandmother go like two trains... me... I'm not so speed, but my shapes are fine. This is one of my Tortellini, it is nice, isn't it? :)

Finally let's cook the broth (ah yes, because tortellini are traditionally with broth πŸ˜„) Ingredients: ➑️ a piece of beef ➑️ a piece of chicken (wing or leg) ➑️ 1 carrot ➑️ 1 or 2 potatoes ➑️ half nut meat ➑️ salt There is also a Christmas variant where instead of chicken you can used capon and to the beef you can add a piece of tongue.

Peel the potato, the carrot and put all the ingredients in a nice pot with enough water (3/4 of the pot). Cook it for 1 or 2 hours (my mother says that more it cooks more it's good). When it starts to "foam" remove the spume for eliminate the fat and obtaining a clearer broth. Once it's ready, remove from the broth the ingredients remained and try to filter it from impurities with a colander. If you don't use it immediately, stored it in the refrigerator. You can heat it later.

It's Tortellini time! πŸ’›πŸ’™πŸ’›πŸ’™πŸ’›πŸ’™ Heat the broth until it boils and then throw Tortellini in. Cook some minutes, about 5 (but also it depends on the thickness of the pasta). Serve them with the broth and, if you like, add a good sprinkle of Parmesan cheese.

And now enjoy your meal! Enjoy everything until the last sip of broth, it will be sublime πŸ˜‹

πŸ““πŸ““πŸ““ If you like my story you can read more on my diary: πŸ’›πŸ’™πŸ’›πŸ’™πŸ’›πŸ’™πŸ’›πŸ’™

πŸ’› My Modena Diary πŸ’™ is a project by @Stefifre #steller #stellerstories #stelleritalia #food #stellerfood #tortellini #goexplore #seewhatisee #modena #italianstellers #italia #italy #stellerlocal #mymodenadiary #stellerpeople #stellerfamily #stellerperson #foodphotography #holidayrecipes Follow the diary πŸ““ info@mymodenadiary