Tortellini, Bologna Style (Tortellini alia Bolognese)

Ingredients

• 2 ounces bacon
• Dash of nutmeg
• 1.5 ounces mortadello (Bologna sausage)
• 4 ounces beef marrow
• 2 quarts clear soup
• 2 eggs
• Ravioli paste (see recipe)

Method

1. 1

   Finely grind bacon and mortadello together; work marrow to a cream; mix together and work to a paste.

2. 2

   Add egg and nutmeg, (use no other seasonings) and mix well.

3. 3

   Roll paste thin; cut in 1.5-inch circles.

4. 4

   Spread some of paste on one disk and cover with another, pressing edges together with fingers until all are used.

5. 5

   Let stand at least 15 minutes.

6. 6

   Drop into boiling, rich, well-flavored clear soup; cook 8 minutes.

7. 7

   Serve at once.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 9. The excerpt below is the record exactly as published.

TORTELLINI, BOLOGNA STYLE (Tortellini alia Bolognese) 2 ounces bacon 2 eggs 1V2 ounces mortadello Dash of nutmeg (Bologna sausage) Ravioli paste (see recipe) 4 ounces beef marrow 2 quarts clear soup

Cook this with the app: pantry check, scaling, and the assistant.