Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 120 minuti |
Ingredients
| 300 g | 00 flour |
| 3 | colored sugar or chocolate eggs |
| 3 | thick slices of speck |
| 250 g | ricotta Sterilgarda |
| 1 | clove of garlic |
| q.b. | oil |
| q.b. | salt and pepper |
| 2 L | water |
| 1 | carrot |
| 1 | onion |
| 1 | celery stalk |
| 250 g | red beets |
Preparation
- Prepare fresh egg pasta by mixing the eggs with flour and salt
- Let it rest then roll out the dough until you get a sheet of paper.
- Cut the speck into cubes and brown it with garlic and oil in a pan.
- In a bowl, combine the speck with the Sterilgarda ricotta, with salt and pepper, and mix the resulting mixture.
- Cut the rolled out puff pastry into squares and fill each square with the filling using a spoon.
- Close the tortelli first in a triangle, then close the opposite ends obtained
- To prepare the broth, combine the water with the washed carrots, celery and onion and the chopped beetroot.
- Cook in a pan for 45 minutes adding spices to taste, salt and pepper
- Once the broth has been filtered, cook the tortellini
- Serve and enjoy
In a saucepan, cook the spelt in boiling salted water for 30 minutes; Wash and cut the aubergines into cubes, then brown the garlic clove with the oil ...
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