Tortelloni with raw ham
Presentation
Welcome to the heart of Italian cuisine, where each dish tells a story of tradition and passion. Today, I'll walk you through the creation of a beloved classic: tortelloni with raw ham . This recipe, perfect for Italian cuisine lovers of all levels, combines rich flavors and delicate textures for an unforgettable culinary experience. Whether you are an experienced cook or an enthusiastic beginner, prepare to immerse yourself in a culinary journey that will delight your senses and enrich your culinary repertoire. Follow me on this gastronomic adventure, step by step, towards the creation of an exquisitely Italian dish.
Ingredients:
- 200 grams of type 0 flour
- 2 medium eggs
- 100 grams of raw ham
- 100 grams of mortadella
- 100 grams of parmesan
- about 20 grams of butter
- 5-6 sage leaves
- coarse salt to taste
Preparation:
1 Pour the flour onto the surface making a small mountain, set aside about 10% (you will only use it if the dough is too soft) and create a hole in the center with your hand. Break the eggs inside the mound and begin to mix the flour with the eggs using a fork. When most of the liquid has been absorbed, start using your hands, rubbing the dough with the palm of your hand repeatedly. 2 After about 10 minutes of processing, wrap the dough block in cling film and let it rest for at least half an hour. In the meantime you can prepare the filling. 3 Coarsely chop the raw ham and mortadella.
4 Then put them together with the grated parmesan in a mixer and chop everything 5 until you obtain a uniform mixture. 6 After the dough has rested, begin rolling it out on a floured surface with a rolling pin. Try to roll it out as thin as possible, about 1 millimeter thick.
7 Once rolled out, use a pastry wheel or a knife to cut the dough into 7-8 centimeter squares. 8 Add a ball of filling to the center of each square and lightly moisten the edges of the squares so that the edges can adhere better. 9 Fold each square of dough along the diagonal to form a triangle and seal the edges with your fingers, letting the air inside escape.
10 At this point take the edges of the triangle and join them by welding them together and folding the tip upwards. Repeat the operation for all the other tortelloni. Once ready, cook the tortelloni in boiling salted water for approximately 4-5 minutes (depending a lot on the thickness of the pasta). 11 In the meantime, fry the sage leaves in butter in a pan. 12 When the tortelloni are cooked, sauté them in a pan with butter and sage for 10 seconds and then serve them at the table.
Advise
- Pay attention to the flour : When mixing eggs and flour, always leave about 10% of the flour aside. You can always add it later if needed.
- Always let the dough rest : The more it rests, the less elastic it will be, allowing you to roll it out better and with less effort.
- Moisten the edges of the squares : it will allow the edges of the dough to stick together better, but be careful not to overdo it with water.
- Don't waste time : Once the dough is rolled out, prepare the tortelloni immediately otherwise it will dry out too much.
- Reuse scraps : You can re-knead pasta scraps and use them to make other tortelloni.
Author:
