Deconstructed Tortellini alla panna

Deconstructed Tortellini alla panna

Based on 5 ratings
Andreas Strauch

Andreas Strauch

Community member

"I've first had authentic Tortellini alla panna in a small restaurant near Bologna. The dish combines the best ingredients from the Italian region Emilia Romagna: Parmesan cheese from Reggio Emilia, ham from Parma, mortadella from Bologna, and fresh cream. My deconstructed version relies on uneven pieces of pasta ("maltagliati") instead of actual Tortellini, and the filling is made into little meatballs. Use fresh, non-homogenized cream without carrageenan (binding agent) for best flavor."

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
lasagna noodles
200 g
ground pork
2 slices
Prosciutto di Parma
1 slice
mortadella
40 g
Parmesan cheese
1
egg
100 ml
dry white wine
250 ml
cream
150 ml
chicken stock
vegetable oil (for frying)
nutmeg
salt
pepper

Utensils

grater, cutting board, knife, oven, nonstick pan (large), baking dish, pot (large)

  • Step 1/4

    Finely grate the Parmesan cheese. Finely chop the ham and mortadella and put in a bowl with ½ of the Parmesan, the minced meat, egg. Season with grated nutmeg, pepper and a small pinch of salt and mix thoroughly until smooth. Break the lasagna sheets into irregular squares of 3 – 4 cm. You can also use fresh lasagna sheets or wide pappardelle and cut them into pieces with a knife. Preheat the oven to 100°C / 200°F.
    • 40 g Parmesan cheese
    • 2 slices Prosciutto di Parma
    • 1 slice mortadella
    • 200 g ground pork
    • 1 egg
    • nutmeg
    • pepper
    • salt
    • 150 g lasagna noodles
    • grater
    • cutting board
    • knife
    • oven

    Finely grate the Parmesan cheese. Finely chop the ham and mortadella and put in a bowl with ½ of the Parmesan, the minced meat, egg. Season with grated nutmeg, pepper and a small pinch of salt and mix thoroughly until smooth. Break the lasagna sheets into irregular squares of 3 – 4 cm. You can also use fresh lasagna sheets or wide pappardelle and cut them into pieces with a knife. Preheat the oven to 100°C / 200°F.

  • Step 2/4

    Form 1 – 2 tsp of meat mixture into a small meatball with wet hands. Repeat with the rest of the mixture. Heat a small amount of vegetable oil in a large frying pan and fry meatballs over medium heat for approx. 5 min., turn over and fry for another 3 – 4 min. until golden brown on both sides. Remove the meatballs from the pan and finish cooking in a baking dish in the preheated oven. Meanwhile, place a pot of generously salted water for the pasta on high heat.
    • vegetable oil (for frying)
    • nonstick pan (large)
    • baking dish
    • pot (large)

    Form 1 – 2 tsp of meat mixture into a small meatball with wet hands. Repeat with the rest of the mixture. Heat a small amount of vegetable oil in a large frying pan and fry meatballs over medium heat for approx. 5 min., turn over and fry for another 3 – 4 min. until golden brown on both sides. Remove the meatballs from the pan and finish cooking in a baking dish in the preheated oven. Meanwhile, place a pot of generously salted water for the pasta on high heat.

  • Step 3/4

    • 100 ml dry white wine
    • 250 ml cream
    • 150 ml chicken stock

    Deglaze the pan with white wine and briefly bring to a boil. Add cream, chicken stock and, if available, a piece of Parmesan rind and reduce over low to medium heat for about 10 min. Meanwhile, cook the pasta in bubbling water until soft but not quite done. Drain and rinse with cold water, if the sauce is not ready yet.

  • Step 4/4

    Add the meatballs and pre-cooked pasta to the sauce in the pan. Season with nutmeg, pepper and salt if necessary. Simmer briefly over low heat, stirring constantly, until the pasta is cooked and the sauce has thickened slightly. Serve with the remaining Parmesan cheese and freshly ground black pepper. Enjoy!

    Add the meatballs and pre-cooked pasta to the sauce in the pan. Season with nutmeg, pepper and salt if necessary. Simmer briefly over low heat, stirring constantly, until the pasta is cooked and the sauce has thickened slightly. Serve with the remaining Parmesan cheese and freshly ground black pepper. Enjoy!

  • Enjoy your meal!

    Deconstructed Tortellini alla panna

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