Tortellini with meat filling in consommé

In a mixer or meat mincer, mince the sirloin with the mortadella and dry cured ham. Make sure the ingredients are mixed uniformly. Add 150 g parmesan, the egg, a pinch of salt and a sprinkling of nutmeg.

Heap the flour and break eggs in the middle. Add a little Extra Virgin Olive Oil Fruttato and mix in, firstly using a fork, and then knead with your hands to obtain a dough of a rubbery consistency. Roll into a ball, wrap the dough in a transparent film and cool in the refrigerator for about 30 minutes.

Spread out the pasta sheet thinly and cut it into squares of 3 cm per side. Brush them with water. Place a small ball of the filling in one corner, close by forming a triangle, and seal off the edges. Wet one corner and wrap the tortellino around your finger to seal it.

Dry the tortellini and boil them in a consommé. When nearly cooked, turn off the gas and let the tortellini settle in the pan for a couple of minutes. Serve them in soup dishes with the consommé and a touch of Extra Virgin Olive Oil Fruttato plus the rest of the parmesan.