Tortellini – Valeggio

The masterpiece of the local culinary tradition are the Tortellini di Valeggio, in the dialect “agnolin”.

Hand made one by one, with a thin sheet of pasta and a delicate meat filling, they are the dish that cannot be missing on the table of the feasts or anniversaries of the people of Valeggio.

They can be tasted dry with butter and sage or in broth.

The recipe and the origins of this dish are linked with the stories and fairy tales handed down from one generation to another in the intimacy of homes.

In particular, the story is linked to a legend set at the end of the 14th century in which the origin of this authentic gem of local cuisine is traced: the legend tells the story of two lovers, the nymph Silvia and captain Malco who left on the banks of the river Mincio a yellow silk cloth knotted as a token of their opposed love.

And it is precisely this story that inspires the most famous and fortunate name of Tortellino di Valeggio, which thanks to the intuition and perseverance of the local Restaurateurs Association today known and conquered the most refined palates throughout Europe and in parts of the world as ” The Knot of Love “.

The classic recipe for 4 people

• pastry sheet: 1/2 kg of 00 flour

• 5 whole eggs + 1 yolk

• salt to taste

• stuffed with meat: 150 g of beef stew, 50 g of pork, 50 g of veal pulp, 25 g of chicken durelli

• 1 egg

• sage, nutmeg, butter

Method

Cook the beef, pork and veal and livers separately in butter with chopped onion, carrots and celery and a bunch of aromatic herbs, sprinkling them with white wine. Grind everything, let it cool and add a beaten egg to whisk with a pinch of nutmeg.

Roll out the sheet of very thin dough, obtained by mixing eggs and flour and cut it into squares. In the center of each of these arrange a teaspoon of meat filling, close them giving them the characteristic shape of the tortellino, first folding them in half and then joining the opposite edges.

Let them air dry and then cook them in boiling broth for a couple of minutes. When cooked, season with melted butter and sage leaves.

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