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Our Hometown: tortellini, which is the heart of the post

When we were kids, we had the neighbors home Bolognese tortellini did that at Christmas and we were taught the recipe. This tradition, our mother had brought along in years, and then for us the highlight of Christmas dinner was the tortellini ... In recent years, when Christmas approached, my mother looked at us questioningly, and we took a family, work, troubles and the like, and sometimes occupied with the cult of the ephemeral ... It takes time to decide on the Christmas dinner and desolate she said: "Nobody says anything ...." Eventually the tortellini are always being made and now the mother to cook them angels .... what aides are certainly more valid than us ..... and we carry on the tradition with our children. That is why for us this is the place of the heart of the recipe ... Before we show you some pictures of our Christmas ...

                          

             

And now we show you the recipe for tortellini ...

INGREDIENTS For the dough:

• 1 kg of flour 10 eggs

salt For the filling:

• 200 grams of raw
• 200 grams of mortadella
• 200 grams of grain
• 6 eggs 3
• 3 pork chops roast beef steaks veal steaks
• 3
• nutmeg and salt

PROCEEDINGS

sfoglina Fiorella is the family prepared the dough with flour, eggs and salt and then we put it to rest covered with a cloth.

In the meantime we have prepared the stuffing, pan-fried meat with a little olive oil and a pinch of salt, after a short cooking time, have chopped the mixer and sliced \u200b\u200bmeat.

The mixture should be mixed in a bowl with the grated Parmesan, 6 eggs, flavored with nutmeg and salt.

We spread the dough with the machine to handle, from largest to smallest number to obtain a thin, first cut into strips and then into squares, put the filling and folded tortellini.

I tortellini, prepared a couple of days before Christmas, vanno lasciati stesi su un tavolo e girati spesso, in modo da farli asciugare uniformemente. Una volta asciutti possono essere messi in frigo, e anche congelati in caso di abbondanza. 

Noi per tradizione li cuciniamo il giorno di Natale, preparando il brodo con mezzo cappone, mezza gallina, carne di manzo, sedano, carote e cipolla, e li serviamo con abbondante formaggio grana. 

"Hai visto mamma che anche quest'anno abbiamo fatto i tortellini?"