Recipe for the stuffing
- 300 gr pork loin
- 300 gr ham
- 300 gr real mortadella (possibly not American Bologna)
- 450 gr Parmesan cheese
- 3 eggs
- nutmeg powder
Cook the pork loin over low heat with a little butter and finely chop it, together with ham and mortadella. Mix everything with parmesan cheese and eggs and add some nutmeg powder. You have to mix the dough for a long time until it’s well blended. Then, let it rest for at least 24 hours. A good result depends mainly on the quality of the ingredients!
Recipe for the pasta
Follow the indications about lasagna.
Directions for the shape of the tortellino:
Make squares of about 4 cm on each side. Place a small amount of stuffing in the middle. Fold the square in two on itself, forming a triangular shape. Join the flaps od the triangle around the tip od the index finger and close them with finger pressure. The tortellino should be about 5 gr and should be cooked and served in a capon broth.