Description
Handmade and shipped on the same day of production (only on Monday \ Tuesday for orders received by Sunday) Only for Italy It is important that the recipient is present at the time of delivery and does not postpone delivery to the courier The Tortellini of Modena: handmade and shipped on the same day of production - Tortellino d'Oro 2018 NO PRESERVATIVES - NO ADDITIVES - ONLY NATURAL INGREDIENTS Guaranteed artisanal freshness: the gourmet experience at your home From the artisanal workshop directly to your table: we want you to taste the tortellini fresh as if they were just homemade. For this reason, we produce them to order and ship them on the same day of production, carefully packaged to preserve their freshness and authentic flavors. Handmade artisanal product in the Formigine workshop, near Modena at the Bottega della Pasta Local and top-quality raw materials Product following the ancient recipe Carefully selected ingredients to ensure an excellent product: Parmigiano Reggiano PDO aged over 30 months Mortadella di Bologna, Pork Loin Prosciutto Crudo Pork Sausage Type 00 Soft Wheat Flour Eggs Salt, Common Breadcrumbs, Nutmeg NOTHING ELSE Tortellini in Meat Broth In a large pot, heat the meat broth and bring it to a boil. Once boiling, add the tortellini directly into the broth. Cook the tortellini for a few minutes (taste for desired doneness) or until they float to the surface. Serve the tortellini with the broth piping hot and remember: add a sprinkle of Parmigiano Reggiano PDO This is the most traditional method of cooking Tortellini, and it enhances all the flavors. Tortellini with Parmigiano PDO Cream Start by cooking the Tortellini in a pot with boiling meat broth (in the absence of meat broth, salted water is also fine) In a pan, melt 20\30 grams of butter; add whole milk, nutmeg, and salt to taste and continue stirring over low heat Remove the pot from the heat and add the grated Parmigiano Reggiano: then mix with a spoon until the cream is smooth, without lumps. Drain the tortellini, and pour them into the pan with the Parmigiano Reggiano cream, and stir gently for a few seconds before serving Here is a dish that is a true explosion of flavors. Tortellini with Cream Start by cooking the Tortellini in a pot with boiling meat broth (in the absence of broth, abundant salted water is also fine). Meanwhile, melt the butter in a non-stick pan, then pour in the cream. Add nutmeg and salt to taste. Once cooked, the tortellini are drained and transferred to the pan with the cream and butter, stirred gently, and then served piping hot. Sprinkle with grated Parmigiano Reggiano PDO. This is a creamy and tasty dish, ideal for those who love rich and enveloping flavors. Also excellent in the "cream and ham" variant Tortellini are one of the symbols of the Emilian culinary tradition, small egg pasta parcels that enclose a tasty filling. Prepared with selected ingredients, the filling of the tortellini follows the traditional recipe, consisting of a mix of meat, Parmigiano Reggiano, and nutmeg, for a rich and enveloping flavor. This delicious stuffed pasta is usually served in meat broth, but it is also excellent with cream or more creative condiments. Perfect for any occasion, tortellini represent the perfect combination of tradition and craftsmanship. Read the article on our Blog NB: It is recommended to store the fresh product in the fridge and consume it within 3\4 days. Alternatively, they can be frozen and in this case, consumption is recommended within 90 days. If frozen, it is advisable to remove from the freezer and throw directly into the boiling broth