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Wednesday, August 21 2013 10: 09

Tortellini of Valeggio

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Tortellini of Valeggio - Butter and Sage Tortellini of Valeggio - Butter and Sage Restaurant Stock Exchange - Valeggio

They are less famous Bolognese tortellini, but they are part of the true tradition of an area that embraces part of Veneto and Lombardy. Like all popular dishes it is impossible in so unassailable support a "True Original Recipe". Visiting Borghetto sul Mincio we asked around, both restaurateurs and women to the home, the azdora the Veneto ...

What is needed
Ingredient Quantity
Farina "00" 450 gr.
gd semolina flour 150 gr.
Egg yolks 10
lean pork 200 gr.
veal meat 200 gr.
lean beef 200 gr.
ham 100 gr.
Chicken livers 50 gr.
Grana Padano scratched. 100 gr.
scratched bread. 50 gr.
Red wine (Bardolino) 1 liter
Onion 2
carrots 2
Celery (coasts) 2
Butter 250 gr.
Beef broth 1 liter
Nutmeg qb
Sage and rosemary qb
Salt and pepper qb

Preparing the filling

  • Coarsely chopped pieces of meat and chicken livers
  • Chopped carrots, celery and onions
  • Melt butter in saucepan 200 grams and add the meat, the chicken livers and just processed vegetables and a rosemary sprig
  • Sauté for a few minutes and season with a pinch of salt, then add the wine and cover
  • A medium heat cook for about two hours, adding broth as necessary and season with a pinch of nutmeg and pepper
  • Once cooked, remove the rosemary, and put the mixture in a food processor meat grinder assiema the ham and finely ground.
  • Mix the ground beef with parmesan and breadcrumbs (some even fit an egg yolk) until you get a firm dough, then let rest for frigoifero.

Preparation of the dough

  • Greasy flour and amalgametele.
  • Create a "fountain" and add the eggs and a pinch of salt (some even add a bit 'of water)
  • Knead the dough for a long time
  • Roll it out with a rolling pin (in spite of the tradition to cope with objective difficulties, use the machine type "Grandma Duck"). It 'important for this dish which the dough is very thin
  • With the washer cut the dough into squares of 4 / 5 centimeters.
  • Place a dough outlet, you have removed from the refrigerator, in the center of each pastry quadrotto
  • Fold the quadrotto diagonally making attention that the edges are well sealed
  • United now the two overlapping and "are pinched" corners together.
  • Let them rest on a sieve or cloth until the dough ascugandosi lose the natural adhesion.

The correct result should be a tortellini with a small space above the junction. According to legend, it should remember a knot in a handkerchief, in which the feast of Love knot. If you can not well regulated differently the amount of the filling socket until you find the most suitable size to you.


  • According to the Sunday tradition tortellini should be cooked and eaten in broth
  • The most common choice is to cook them in the broth, then drain them and serve topped with butter and sage and a good sprinkling of grated parmesan

Additional information

  • Difficulty level: Media
  • Serves: 6
  • prep time .: 180 minutes
  • Cooking time: 4 minutes
  • Total time: over 3 hours
  • Cost: € 12
Bed 9967 times Last modified on Tuesday, April 29 2014 12: 35

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