Cooking Classes at your Holiday Home: I TORTELLINI EMILIANI, Recipe and Video

Sorry guys if I didn’t write for many days, but I was in a really secluted, quite and “lost” place. I spent my time around the Appenino Modenese, near Sestola.

Over there, between the woods, the iced rivers, the snow and the mountains, we are lucky enough to have got (and a bit wild) stone-house. It’s in a very small village…10 people in total…and…One of these people is…“ta-daààààà”: the only, the great, the one and wonderful chef: Adriana.

She tought me to prepare an old and traditional dish of this land, the incomparable: TORTELLINI Emiliani!

They are a very strange and different kind of tortellini: they’re really “MINI”.

I couldn’t not show you how to make them…I couldn’t not share with you this superior and successful dish.
That’s why you can also watch a video about making Tortellini, that I made during granny Adriana’s lesson. You can understand how to close them in an appropriate way and, above all, how keeping them in your hand.

Obviously Tortellini are very requested during our cooking classes in Tuscany.
You know I often meet families with children, even very little ones.
In fact I suggest the preparation of this dish to those who are a bit experts…not just beginners. And so Tortellini are having a big success with “couple” cooking classes.
One of the most beautiful aspects of my job is keeping in touch with my “students” for sharing pictures and recipes about our courses. That’s why I can assure you that many “students” are now very skilled and they prepare exquisite Tortellini for the beloved half during many special events.

You need to be patient and to have time (it takes around 3 hours).

They are exquisite…believe me!!

Tortellini were born to be poured into hot broth, but you can taste them with other many kinds of sauces.

Tortellini, the original Recipe

Recipe by Erika Elia (CuocheinVacanza.it)

Prep time: 2,50 hours
Cook time: 8 minutes
Total time: 3 hours

Ingredients
The filling

7 oz (200gr)minced meat (beef)
2 oz (50gr)mortadella (typical italian cold cut) or sausage
2 oz (50gr)raw ham (Parma)
4 oz (100gr)grated parmesan
1egg
to tastesalt and pepper
1 lb (500 gr)00 flour
5eggs

The Fresh handmade Pasta

1 lb (500 gr) Flour 00
5 eggs

Cooking Directions

Mince the mortadella and the ham, add them to the beef meat and mix together.
Add all the other ingredients and work to amalgamate with the tip of your fingers, kneading all together.
Knead the “pasta” ingredients (follow my tortelli Maremmani recipe).
When you obtained the “sfoglia” (a sheet of thin-dough), cut the sfoglia in many strips (horizontal and then vertical) to make some very little squares. If you want to obtain the real Tortellini Modenesi, you need only 2 cm side! Otherwise you can try with an about 5cm…it’s easier 😉
Pic up the meat (large as a pearl) and put it in the center of the square.
At this point you have the most difficult task: close two opposite corners and roll up the other two sides around your forefinger; now close them: the Tortellini have done!