Italian Tortellini Soup
by Editorial Staff
This Italian soup is very, where there are very small dumplings in a very aromatic broth – and all this is very tasty.
Cook: 1 hour
Serving: 9
Ingredients
- 300 g pork ham pulp
- 100 g dry-cured ham
- 150 g mortadella sausage
- 80 g grated parmesan
- 1 egg С0
- 2 tbsp butter
- 80 ml of dry white wine and chicken broth
- 1 sprig of rosemary
- nutmeg on the tip of a knife
- salt freshly ground black pepper
- strong broth from homemade chicken
- 500 g flour
- 2 large eggs С0 + 6 yolks
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 teaspoon white wine vinegar
- 10 g salt
Directions
- For the dough, put all the ingredients in the bowl of a food processor or blender (with the motor on) in this order: flour – salt – eggs-yolks (one at a time) – olive oil – vinegar. Form the dough into a ball, wrap in plastic and refrigerate for at least 4 hours.
- For the filling, cut the pork into small pieces, salt, fry in oil with a sprig of rosemary, 5 minutes. Pour in wine and broth, simmer covered over low heat for 20 minutes. Evaporate liquid, remove the rosemary, add meat to the blender bowl.
- Add finely chopped ham and mortadella and egg. Grind until smooth. Add the parmesan and nutmeg, pepper and stir.
- Roll out the tortellini dough with a pasta machine or by hand into 2 mm thick layers. Cut into 6–7 cm squares. Put a spoonful of the filling in the centre of each, fold the dough into a triangle, pinch the edges, fasten the corners like a dumpling.
- Bring the broth to a boil in a large, wide saucepan, lower the tortellini and cook for 2-3 minutes. Place gently on deep bowls, pour over with hot broth.
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