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Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto , mortadella ), Parmesan cheese, egg and nutmeg and served in capon broth ( in brodo di cappone ).
Compared to tortellini, they have a different shape, larger size, thicker dough and different filling. The origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to Emilia-Romagna [1] and Marche. [2] From these areas it then spread over the centuries, becoming a typical dish in various ...
Tortellini, tortellini al pomodoro, tortellini alla bolognese, tortellini alla boscaiola, tortellini burro e salvia, tortellini di Valeggio sul Mincio, tortellini in brodo, tortellini panna e prosciutto; Tortelloni; Trenette al pesto; Troccoli con pomodori secchi, acciughe e mollica di pane; Trofie al pesto, trofie con crema di noci, trofie ...
Stir the soup, water, tomatoes and tortellini in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the tortellini is tender. Stir in the basil and serve with ...
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Testaroli is an ancient pasta [4] [5] that originated from the Etruscan civilization, [6] a civilization of ancient Italy.The book Rustico: Regional Italian Country Cooking states that testaroli is "a direct descendant of the porridges of the Neolithic age that were poured over hot stones to cook". [2]
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Pastissada de caval Tortellini di Valeggio. Brasato all'Amarone: braised beef meat cooked with Amarone wine, often served together with polenta; Gnocchi. It is traditional to eat homemade potato gnocchi on Venerdì Gnocolar, the last Friday of Carnival. Lesso e pearà.