{"id":6891,"date":"2023-07-06T20:02:52","date_gmt":"2023-07-06T20:02:52","guid":{"rendered":"https:\/\/hotelmenapace.it\/?p=6891"},"modified":"2023-07-06T20:02:52","modified_gmt":"2023-07-06T20:02:52","slug":"tortellini-from-valeggio","status":"publish","type":"post","link":"https:\/\/hotelmenapace.it\/en\/tortellini-from-valeggio\/","title":{"rendered":"Tortellini from Valeggio"},"content":{"rendered":"

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Tortellini from Valeggio<\/h2>\n

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Pastry sheet<\/h4>\n
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  • 1\/2 kg 00 flour<\/li>\n
  • 5 whole eggs + 1 yolk<\/li>\n<\/ul>\n

    Meat filling<\/h4>\n
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    • 150 g beef stew<\/li>\n
    • 50 g pork<\/li>\n
    • 50 g veal meat<\/li>\n
    • 25 g chicken gizzards<\/li>\n
    • 1 egg<\/li>\n
    • sage<\/li>\n
    • nutmeg<\/li>\n
    • butter<\/li>\n
    • salt to taste<\/li>\n<\/ul><\/div>\n
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      1. Slowly cook the beef, pork and veal in butter with chopped onion, carrots and celery and a bunch of aromatic herbs, sprinkling them with white wine.<\/li>\n
      2. Cook the livers separately and add them to the meat when it is cooked.<\/li>\n
      3. Grind everything, let it cool and add a beaten egg to cream with a pinch of nutmeg.<\/li>\n
      4. Prepare the dough by mixing eggs and flour, roll out the dough very thin and cut it into squares. In the center of each square place a teaspoon of meat filling and close them giving them the characteristic shape of a tortellino, first folding them in half and then joining the opposite edges.<\/li>\n
      5. Let them air dry and then cook them in the boiling broth for a couple of minutes. Serve them in the cooking broth or, enjoy them dry, after draining them and seasoning with golden melted butter in which have browned sage leaves.<\/li>\n<\/ol><\/div>\n
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        Pasta stuffed with minced braised meat is common in the whole Lombard territory of the Po Valley.<\/p>\n

        Valeggio on the river Mincio is practically on the border with the province of Mantua and seems to have kept a Lombard influence if only in this culinary product.<\/p>\n

        Tortellino di Valeggio, in dialect “Agnolin”, as in the Mantua area, is another of the typical gastronomic products of the lower Garda area.<\/p>\n

        Handmade one by one and served in broth or dry with butter and sage, they have become the most important culinary attraction of this area.<\/p>\n\n\t\t