Tortellini stuffed with Parma ham and pork loin in warm broth with parmesan
44 h Difficult
Recipe By
Federico Quaglia
Ingredients
for the dough:
200 g 00 flour
2 eggs
a trickle of oil and a pinch of salt
for the filling:
100 g boiled and minced pork loin
80 g Parma ham minced with a knife
30 g Parmesan
for the broth:
1 lt broth used to cook the loin, cooled down
150 g parmesan in small cubes
Preparation
Boil the pork loin in salted water with onion, celery and carrot, then let it cool down.
Grind the boiled loin using a meat grinder or a mixer and mix minced Parma ham and grated parmesan with it, adding salt and pepper if necessary.
For the tortellini, mix the ingredients and let the dough rest in the fridge for at least 20 minutes, wrapped in plastic. Then, spread the dough until it becomes thin and close the tortellini – that you have already stuffed with the filling prepared – either in the classical way or as you wish.
Add parmesan in small cubes to the cold broth and heat and stir it without letting it boil; then, filter the liquid and boil it to cook the tortellini for a few minutes.
Pour the stuffed tortellini in a large serving tureen and bring them directly to the table.
Decorate as you wish using Parma ham cut into strips.