The one and only tortellino has to measure 2.5 cm per side and the filling must be done with ham, mortadella, pork loin and parmigiano in equal parts. Out of respect for tradition, the doses and ingredient of the recipe have been codified and filed at the Chamber of Commerce of Bologna.
Piera Pagnoni, chef at Biricchino in Melbourne, tells us her family secrets to make the perfect tortellini.
Filling:
- 100 gr of pork loin
- 100 grams ham
- 100 gr mortadella
- 100 gr parmesan
- Butter
- 1 egg
- Salt, pepper and nutmeg to taste
- For the pastry:
- 100 gr flour
- 1 egg
For the broth:
- Celery
- Carrot
- Onion
- 1 Hen
