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
1 Comment
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