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Homemade tortellini filled with veal and mortadella in broth.
4
240min
Federico Quaglia
Homemade tortellini filled with veal and mortadella, served in warm broth with Parmesan cubes, ideal for festive holiday meals.
For the pasta:
200 g flour
2 eggs
1 tsp olive oil
pinch of salt
For the filling:
100 g veal
80 g mortadella
30 g Parmesan
For the broth:
1 L cooled veal broth
150 g Parmesan cubes
Boil the veal with onion, celery, and carrot, then let it cool. Grind the meat and mix with finely chopped mortadella and Parmesan. Prepare the pasta with flour, eggs, and oil, rest 20 minutes, then roll out and form filled tortellini.
Heat the broth with Parmesan cubes without boiling. Cook the tortellini for a few minutes, strain, and serve in a large bowl, garnishing with shredded mortadella.
Tagliofresco
According to tradition, the name "Mortadella" comes from the Middle Ages when the mixture was crushed in a mortar. Today, as then, Citterio produces Mortadella Bologna PGI with care and attention, making its quality and aroma unique. Available in three sizes that preserve its just-sliced flavour.
