This was a long journey.
The brodo was made the other day. I reduced it so it was much more gelatinous than is traditional, but I love the flavour.
The dough was egg yolk-rich.
The filling was a compilation of a few recipes I found, but was pork mince, prosciutto di Parma and Mortadella Bologna. Forming two bowls of this took me hours. I do not have the dexterity for this!
by agmanning
2 Comments
as a tuscan from an emilian family, I strongly approve both of the tortellini and the wine! (and yes, it’s a lot of hard work — my mother used to make them at home, and she was great at folding them around the pinky — I kinda sorta learned, but it’s been a long time I don’t try my hand at that)
Simple and divine. Salut.