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Home cooking adventure: “mani in pasta” for advanced cooks

Bologna, Metropolitan City of Bologna, Italy
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Home cooking adventure: “mani in pasta” for advanced cooks

Bologna, Metropolitan City of Bologna, Italy
JoinCreativity and design

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Watch the video about Bologna’s food inheritance. You're already mouth-watering, aren’t you? Now, are you ready to catch the essence of Bologna culture through food with a challenging but tasty recipe? In this city, the union between tortellini and broth is so close that you can’t imagine one without the other. Tortellini are a type of stuffed egg pasta typical of the Emilia Romagna tradition. With the shape of a small navel, the best tortellini are handmade and served with meat broth. But now .. "hands in the dough"!

Material

  • The history behind tortellini

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Home cooking adventure: “mani in pasta” for advanced cooks Get this badge

Watch the video about Bologna’s food inheritance. You're already mouth-watering, aren’t you? Now, are you ready to catch the essence of Bologna culture through food with a challenging but tasty recipe? In this city, the union between tortellini and broth is so close that you can’t imagine one without the other. Tortellini are a type of stuffed egg pasta typical of the Emilia Romagna tradition. With the shape of a small navel, the best tortellini are handmade and served with meat broth. But now .. "hands in the dough"!
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Tasks
Task no. 1
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GET THE INGREDIENTS Here is the traditional recipe of Nonna Cesira, one of the best pasta factories in Bologna, a laboratory that has been in operation for three generations which preserves a long family tradition of Bolognese tortellini in broth: The pastry: 3 eggs 300 g. of flour The stuffing: 300 g. pork loin browned with butter 300 g. raw ham 300 g. of real mortadella from Bologna 400 g. of Parmigiano Reggiano cheese 3 eggs 1 nutmeg

Task no. 2
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PREPARE THE TORTELLINI Make a hole in the center of the flour, pour the eggs into it and start beating with a fork, gradually incorporating the flour. Knead the dough for about ten minutes and leave to rest. Meanwhile, prepare the stuffing: chop the meat very finely and add the eggs, the Parmigiano Reggiano cheese and the nutmeg, and leave to rest for at least 12 hours in the fridge. Roll out the dough on a wooden cutting board with a rolling pin until it is very thin. Cut squares of about 3 centimeters on each side and place a nut of filling on each square. Fold the pasta into a triangle by matching the sides, and wrap the triangle around your finger. Overlapping the two opposite corners, press the tortellino so that the pasta sticks firmly. Cook the tortellini in broth, leave them on for two minutes and serve them.

Task no. 3
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MAKE A PICTURE of your homemade "tortellini" and upload it here

Task no. 4
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GIVE YOURSELF A TREAT Now, let’s head to one of the best and cheapest places to try them in the city centre:the Osteria dell’Orsa. Get ready to find a long queue, but after tasting a bowl of tortellini, it will be worth it and you can really understand how you coped with your homemade tortellini.


Location

Bologna, Metropolitan City of Bologna, Italy

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Skills

ESCO#reflexion
ESCO#comply with standard portion sizes
ESCO#prepare pasta
ESCO#cultural customs on food preparation
Creativity and design
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Time to complete: 1 hour 30 minutes
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