Tortellini with bresaola in broth with bone.
Handcrafted one by one, they are little jewels of Italian culinary art, immersed in beef bone broth, they are a true treat for Christmas Eve, where you should eat light in anticipation of the holiday feasting.
made for you;
- Difficulty: Medium
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 678.47 (Kcal)
- Carbohydrates 58.71 (g) of which sugars 4.04 (g)
- Proteins 54.87 (g)
- Fat 26.42 (g) of which saturated 10.28 (g)of which unsaturated 6.26 (g)
- Fibers 4.70 (g)
- Sodium 2,060.65 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pasta
Let’s go shopping
- 1 1/3 cups All-purpose flour (Or FiberPasta flour)
- 3/4 cup Durum wheat flour
- 3 eggs
- teaspoons salt
- to taste extra virgin olive oil
- 1 egg
- 10 1/2 oz bresaola
- 4 oz Parmigiano Reggiano PDO (grated)
- 1 teaspoon nutmeg
- to taste salt
- to taste pepper
- 2.6 lbs beef (for boiling with bone)
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 teaspoon tomato paste
- to taste salt
- 1 tomato
- to taste pepper
Tools
let’s go shopping
- Pressure cooker
- Pot
- Mixer
- Rolling pin
- Knife
- Work surface
- Colander
- Plastic wrap
Preparation of Tortellini with Bresaola in Broth with Bone
First, I put the beef with bone to boil.
If you do it the traditional way, it should cook for 2 hours; I did it with the pressure cooker, and it was ready in 30 minutes.
In plenty of unsalted water, I added carrot, onion, celery stalk, and tomato.
For the filling, I minced the bresaola with the Parmigiano, egg, salt, and pepper, 1 teaspoon, and half a teaspoon of nutmeg.
Once it seemed creamy, I transferred it to a glass bowl, covered it with plastic wrap, and let it rest in the fridge while I prepared the tortellini.
Let’s move on to the egg pasta.
I prepared it in the mixer, but if you don’t have one, you can easily make it by hand on a work surface.
Take both the all-purpose and durum wheat flours in the specified amounts, add the eggs, a teaspoon of salt, and 1 tablespoon of oil.
Knead.
Once formed into a ball, I put it in a glass bowl and covered it with plastic wrap, letting it rest for 15 minutes.
Subsequently, I divided the dough into 4 parts to make it easier to roll out.
With the help of a pasta machine, I ran it through several times with different settings from the largest to the intermediate and finally to the thinnest.
Despite this, it didn’t seem transparent enough, so I rolled it out further with the rolling pin.
Then I cut squares of about 3/4 inch per side and placed a little filling on top.
At this point, I folded the dough into a triangle, ensuring to expel all the air. This is very important; otherwise, they might open during cooking.
Closed the top corner.
And grabbed the lower ones,
I placed my pinky in the middle, and wrapped the tortellino around it, making the ends meet.
Here it is, the first one is ready.
Now we just have to make them all.!!
Let’s proceed to cooking.
I strained all the broth and placed it in another pot. Brought it back to a boil and immersed the tortellini.
They should cook for less than 2 minutes.
As soon as they rise to the surface, you need to scoop them one by one with a skimmer.
Serve them piping hot with a sprinkle of Parmigiano Reggiano.
Here are your Tortellini with Bresaola in Broth with Bone
tortellini with bresaola in broth with bone
Storage: you can keep the tortellini raw for 2 days in the fridge or store them in the freezer in bags for up to 3 months, and then when you need them, you can throw them still frozen into boiling water or broth.
