Tortellini from Valeggio
Ingredients
Pastry sheet
- 1/2 kg 00 flour
- 5 whole eggs + 1 yolk
Meat filling
- 150 g beef stew
- 50 g pork
- 50 g veal meat
- 25 g chicken gizzards
- 1 egg
- sage
- nutmeg
- butter
- salt to taste
Instructions
- 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.
- Cook the livers separately and add them to the meat when it is cooked.
- Grind everything, let it cool and add a beaten egg to cream with a pinch of nutmeg.
- 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.
- 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.
Notes
Pasta stuffed with minced braised meat is common in the whole Lombard territory of the Po Valley.
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.
Tortellino di Valeggio, in dialect "Agnolin", as in the Mantua area, is another of the typical gastronomic products of the lower Garda area.
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.
