Emilia-Romagna Tortellini in Rich Beef Broth
Unveil the secrets to crafting exquisite tortellini—Emilia-Romagna’s pride—paired with a robust homemade broth. This dish showcases the region’s mastery of Italian gastronomy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mamablip.com.
Cooking tools:
- Pasta machine
- Food processor
- Rolling pin
- Pasta cutter
- Fine-mesh sieve
- Stockpot
- Spider strainer
- Stove
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Pan
- Grater
- Pepper mill
- Plastic wrap
- Ladle
- Serving bowl
Ingredients
- 300gram Semola flour
- 3 Egg
- 100gram Pork loin
- 100gram Parmesan cheese (Grated)
- 100gram Prosciutto crudo
- 100gram Mortadella
- as needed Nutmeg
- as needed Black Pepper
- 250gram Beef chuck
- 200gram Beef bone
- 1 Chicken
- 1 Celery (Stalk)
- 1 Carrot
- 1 Yellow Onion
- 2.5liter Water
- as needed Salt
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