TORTELLINI ROMAGNOLI
[Tortellini filled with Turkey]
For the dough:
3 ½ cups all-purpose flour
½ tsp salt
4 eggs
For the filling:
1 tbsp butter
¾ lb turkey breast, cut small
2 oz ricotta
2 oz fresh mozzarella
¼ cup freshly grated parmesan
Grated rind of ½ lemon
2 eggs
Grated nutmeg
Salt and freshly milled black pepper
Melted butter
Freshly grated parmesan for sprinkling
For the dough, sieve the flour onto the working surface and make a well in the middle.
Add the salt and eggs and knead to a smooth dough. Shape into a ball, wrap in a damp cloth and leave for 30 minutes.
Melt the butter in a heavy pan, add the turkey meat, and sauté for 15-20 minutes over a low heat.
Put the turkey pieces through the food processor and mix with the other ingredients for the filling. Season with nutmeg, salt and pepper.
Roll the dough out thin and cut circles about 2 inches in diameter. Put a little filling in the middle of each and fold over into a half moon shape. Wind each one round your finger and press the ends together.
Cook the tortellini in plenty of vegetable or fish stock until they rise to the surface. This will take about 5 minutes. Take them out, using a draining spoon and put them in a pre-warmed bowl.
Pour over melted butter, and sprinkle with grated parmesan if desired.
CROSTINI AL PARMIGIANO
[Parmesan Toast]
2 eggs
2/3 cup milk
6 cups freshly grated parmesan
Pepper
Grated nutmeg
1 baguette
1 tbsp butter
1/3 cup red wine
Mix the eggs, milk and cheese, season with pepper and nutmeg. Slice the bread and spread each slice with the cheese paste. Heat the butter in a pan and lightly brown the bread slices. After a few minutes, pour over the wine and cover the pan Cook until the cheese has been melted.
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RAGU ALLA BOLOGNESE
[Bolognese meat sauce]
1 onion
1 small carrot
1 stick celery
4 oz pancetta
½ lb ground beef
3 tbsp extra virgin olive oil
1 small glass white wine
1 cup tomato puree
2 tbsp tomato paste
Oregano
Salt and pepper
1 cup meat stock
Chop the onion, carrot and celery, dice the belly pork small and fry slowly with the ground beef in the olive oil. Pour over the white wine and stir well. Add the tomato puree and tomato paste and season with oregano, salt and pepper. Pour over a little meat stock and simmer for at least 1 hour over a very low heat. In Bologna, there are almost as many variations on this classic sauce as there are households; for instance, a favorite addition is chopped chicken livers. It is important to simmer all the ingredients for a long time, because that is what gives the sauce its strong flavor.
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ZUPPA INGLESE
[Trifle]
1 ½ cups milk
1/4 tsp vanilla extract
4 egg yolks
1/2 cup sugar
Scant 1/2 cup all-purpose flour
Salt
3 ½ tsp preferred liqueur
24-30 Ladyfingers
Mint leaves
Heat the milk with the vanilla extract and leave for 30 minutes. Stir the sugar into the egg yolks until it has dissolved. Mix the flour with a pinch of salt. Heat the egg mixture and add the milk a little at a time, stirring continuously until the custard thickens.
Dilute the liqueur with a little water and drizzle over the Ladyfingers. In a mold, alternate layers of custard and Ladyfingers. Leave in a cool place for about 2 hours and decorate with the mint leaves.
