Name: Meat-filled Tortelloni (Balanzoni alla Delizia)
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 2 eggs, beaten; Salt and pepper to taste; 4 ounces prosciutto, finely minced; 1½ cups freshly grated parmigiano; ½ cup white wine; 4 ounces mortadella, finely minced; 8 ounces ground veal; 2 tablespoons minced onion (optional); 2 ounces (½ stick) sweet butter; Freshly grated parmigiano; 2 ounces prosciutto, cut into tiny cubes; 6 ounces (1½ sticks) sweet butter; 1 ounce funghi porcini; Milk, if necessary; 2-3 eggs; 4 cups unbleached flour; ⅛ teaspoon ground cloves (optional); Pinch of nutmeg

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This dish is a specialty at the Ristorante da Carlo in Bologna. There, in the warm weather, you may dine outdoors under beautiful gothic porticos in the historic center of Emilia-Romagna’s capital.

Ingredients

Ripieno

2 ounces (½ stick) sweet butter
8 ounces ground veal

Europe
Italy
Emilia-Romagna
Bologna
Pasta
Mediterranean

Method

Melt the butter in a pan and sauté the veal and onion until halfway cooked. Pour on the wine and let evaporate. By now the meat should be cooked through. Drain off the liquid in the pan and combine the veal with the mortadella and prosciutto. Mince thoroughly or, preferably, run through a meat grinder using a medium blade. Combine the meat with the parmigiano, eggs, and spices until well

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Ingredients

Ripieno

Method

Part of