Consomme with Tortellini (Emilia-Romagna)

Pasta

Ingredients

Egg pasta - 3 recipes

Stock - 10 cups

Grated parmesan cheese

Stuffing:

Butter - 3 tbsps

Loin of pork - 1/4 pound

Chicken, turkey or capon breast - 2 oz

Bone marrow - 1/4 cup

Rw parma ham - 2-3 thin slices

Mortadella - 4 slices

Grated parmesan cheese - 1 cup

Eggs, beaten - 2

Salt, pepper and freshly grated nutmeg

Heat the butter and gently saute the pork, chicken breast and bone marrow until golden brown. Put through the coarse blade of a grinder together with the ham and mortadella. Mix with the grated cheese and eggs, and season to taste with salt and pepper and grated nutmeg.

Prepare the egg pasta, roll out thinly and cut into circles 1 1/2 inches in diameter. Put a little stuffing on each circle and shape into tortellini. Leave to dry on a lightly floured cloth for about 30 minutes.

Bring  pan of stock to a boil. Drop the tortellini into the boiling stock, a portion at a time and serve as soon as they are tender (5 minutes), accompanied by a bowl of grated parmesan.

Serves 10.