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The stuffing for the tortellini has quite a bit more "oomph" than a typical meat filling. This comes from the mortadella and the prosciutto, both of which are highlighted in the informative pieces that accompany the Emilia Romagna section. The process is rather simple. Simply dice the product into smaller pieces so that it can be processed easily. Be careful with your seasoning as the prosciutto and parmesan both have an incredible amount of "sneaky" saltiness, that umami that makes the region so famous. Only add the parmesan at the very end, after the meats have been pureed into a paste, otherwise it can seize up a bit and the tortellini will not be as tender as they should be.
The stuffing for the tortellini has quite a bit more "oomph" than a typical meat filling. This comes from the mortadella and the prosciutto, both of which are highlighted in the informative pieces that accompany the Emilia Romagna section. The process is rather simple. Simply dice the product into smaller pieces so that it can be processed easily. Be careful with your seasoning as the prosciutto and parmesan both have an incredible amount of "sneaky" saltiness, that umami that makes the region so famous. Only add the parmesan at the very end, after the meats have been pureed into a paste, otherwise it can seize up a bit and the tortellini will not be as tender as they should be.
At our school, we have an electric pasta roller with 11 settings on it (0-10) 10 being the thickest down to 0 being extremely thin. To roll the dough with the machine, first we had to roll it out with a rolling pin until it can fit. Once it’s rolled out enough, you put it through the machine, going down by one notch until you get to 5 or 4. We had to fold the sides to make a straight edge, the reason that we did this is because when we go to cut out squares for the tortellini, we want a straight edge. We were told to insert the dough again with the folded parts on the side for that very reason. After we did this, we repeated the rolling process again except this time we went through every number twice and we didn’t stop until we got to ½.
Caleb Pollard Class of 2023 (Sophomore year)
Though you can find tortellini served in many ways and with many sauces in Emilia Romagna, perhaps the most typical is when it is served simply in a rich broth with perhaps a few well cooked vegetables. Or not. The most authentic version is served with only these two ingredients where there is nothing to hide behind. In the book Flour + Water by Thomas McNaughton (referenced previously in the egg pasta post) he mentions a time during his education in Bologna where he was “instructed” (perhaps strongly persuaded) that if he were to serve tortellini back in the United States, to only serve it that way. We thought that we would honor that request with our own version.
Though you can find tortellini served in many ways and with many sauces in Emilia Romagna, perhaps the most typical is when it is served simply in a rich broth with perhaps a few well cooked vegetables. Or not. The most authentic version is served with only these two ingredients where there is nothing to hide behind. In the book Flour + Water by Thomas McNaughton (referenced previously in the egg pasta post) he mentions a time during his education in Bologna where he was “instructed” (perhaps strongly persuaded) that if he were to serve tortellini back in the United States, to only serve it that way. We thought that we would honor that request with our own version.
Of course there are plenty of times when a rich ragu (similar to the Bolognese in our lasagna) matches well or if you really want to splurge head to Tony D's in New London who offer a fantastic version in alfredo sauce alongside grilled chicken. Though this soup is a Christmas Eve tradition, we have decided that it is a perfect example to offer up to our fantastic customers.
Of course there are plenty of times when a rich ragu (similar to the Bolognese in our lasagna) matches well or if you really want to splurge head to Tony D's in New London who offer a fantastic version in alfredo sauce alongside grilled chicken. Though this soup is a Christmas Eve tradition, we have decided that it is a perfect example to offer up to our fantastic customers.
Chef Beplat
Christmas eve in Emilia Romagna
Christmas eve in Emilia Romagna
Christmas Eve in Emilia Romagna is not the same as it is in America, they have different foods and traditions. With what you have read so far about these foods, it is easy to assume that a Christmas Eve dinner there would be different and new but amazing, which is very true! People in Emilia Romagna are very creative with their food choices, for example Christmas Eve dinner consists of foods such as Antipasto, Tortellini en brodo, and various Secondi. Obviously those foods are not things most Americans see at the table on Christmas Eve. Most people wake up really early in the morning to start cooking things from scratch, like pastas or sausages. Most foods you have probably never heard of... but that makes the surprise so much more exciting.
Christmas Eve in Emilia Romagna is not the same as it is in America, they have different foods and traditions. With what you have read so far about these foods, it is easy to assume that a Christmas Eve dinner there would be different and new but amazing, which is very true! People in Emilia Romagna are very creative with their food choices, for example Christmas Eve dinner consists of foods such as Antipasto, Tortellini en brodo, and various Secondi. Obviously those foods are not things most Americans see at the table on Christmas Eve. Most people wake up really early in the morning to start cooking things from scratch, like pastas or sausages. Most foods you have probably never heard of... but that makes the surprise so much more exciting.
Foods are not the only things that are different on Christmas Eve, traditions in general are a little different compared to our normal traditions. To people in Emilia Romagna when there is left over food they don't just put it in containers and put it in the fridge, they believe that everything has a meaning and purpose. For example butter and oil can treat cuts and burns, wine to heal animals, or even just the food that is not eaten is given to the poor or people who can't afford their own meal. They also follow some more spiritual traditions, some families put three chairs by the fireplace and leave the door slightly open showing the holy spirits that they are allowed in and welcomed. Now not all people believe in these traditions, some people just do a simple meal and a exchanging of gifts the next day like us. Everything really depends on the family, and how serious they are about these traditions.
Foods are not the only things that are different on Christmas Eve, traditions in general are a little different compared to our normal traditions. To people in Emilia Romagna when there is left over food they don't just put it in containers and put it in the fridge, they believe that everything has a meaning and purpose. For example butter and oil can treat cuts and burns, wine to heal animals, or even just the food that is not eaten is given to the poor or people who can't afford their own meal. They also follow some more spiritual traditions, some families put three chairs by the fireplace and leave the door slightly open showing the holy spirits that they are allowed in and welcomed. Now not all people believe in these traditions, some people just do a simple meal and a exchanging of gifts the next day like us. Everything really depends on the family, and how serious they are about these traditions.
Leah LaPointe Class of 2023 (Sophomore year)
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