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Photo by manella

Cooking Level: Intermediate

manella is looking for: (1 recommendation)
JESS 124----

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Last updated: Jan. 9, 2013 9:28 am
Posted: Nov. 16, 2012 3:34 am
Commented by: manella
Nov. 16, 2012 4:00 am
hi,I have this recipe" TOETELLINI WITH CREAM AND TRULLLES 4oz.lean veal 4oz.lean pork,2oz.ham 1tbsp olive oil 1clove garlic 1 sprig rosemary freshly ground pepper and salt 1cup dry white wine(you can use chicken broth if you don't want wine) 6 eggs grated parmesan cheese nutmeg 3cups white flour 1/4cup butter 2cups light cream 3oz white truffle. To prepare the filling finely chop the veal and pork,and brown in a pan with the oil,garlic clove,and rosemary,a little freshly ground pepper and salt.When browned add the white wine and allow to evaporate.Cover and cook gently.Discard the rosemary and garlic,and grind all the veal,pork,and ham together.Bind the mixture with one egg,plenty of parmesan cheese and a pinch of nutmeg. Make a dough with the flour,3 eggs and a pinch of salt.Roll out to a thin sheet,cut into 2inch squares.Place a portion of filling at the center of each square and fold over drawing the points together.Cook the Tortellini in plenty of boiling water with the salt and a piece of butter.Melt the remaning butter in a skillet and heat the cream.When cooked al dente,transfer the pasta to the skillet.Coat the Tortellini in the cream,then take off the heat,mix in the egg yolks and parmesan.Transfer to a warm ovenproof dish and grate on the truffle.Cover with melted butter and grated parmesan cheese.Put the dish briefly in a hot oven before serving.This is as close as i could get,i hope this helps.Let me know if you try it.
Nov. 16, 2012 8:15 am
Thank you!!
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