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

Bologna, Metropolitan City of Bologna, Italy

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

Bologna, Metropolitan City of Bologna, Italy

Contenido

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 Consigue esta insignia

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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Tareas

Tarea no.1

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GET THE INGREDIENTSHere 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 eggs300 g. of flourThe stuffing:300 g.  pork loin browned with butter300 g. raw ham300 g. of real mortadella from Bologna400 g. of Parmigiano Reggiano cheese3 eggs1 nutmeg

Tarea no.2

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PREPARE THE TORTELLINIMake 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.

Tarea no.3

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MAKE A PICTURE of your homemade "tortellini" and upload it here

Tarea no.4

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GIVE YOURSELF A TREATNow, 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.

Ubicación

Bologna, Metropolitan City of Bologna, Italy

Habilidades

ESCO

#costumbres culturales con respecto a la preparación de alimentos

ESCO

#cucinare seguendo le indicazioni sulle porzioni standard

ESCO

#reflexión

ESCO

#preparar pastas

Creatividad y diseño

Añadido a la lista de reproducción (1)

Tiempo para completar: 1 hora 30 minutos

Organizadores

Uniser

Utilizado en las listas de reproducción

Bologna: la grassa (fat), la dotta (erudite), la rossa (red)

Uniser

Creado en Uniser

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