Balsamic vinegar of Modena is a very versatile ingredient that can be used in many dishes during the Easter festivities. For example, it can be used to prepare a sauce to accompany roast ham or lamb or to dress spring salads.
Furthermore, balsamic vinegar can also be used as the main ingredient in some traditional Italian Easter dishes , such as lamb liver with balsamic vinegar, or lamb chops in balsamic vinegar sauce.
In the traditional cuisine of Easter in Emilia-Romagna, balsamic vinegar is an indispensable ingredient . The balsamic vinegar sauce is often used to flavor hard-boiled eggs served in Easter dishes and also for delicious first courses.
Here we present a variant of the famous Emilian tortellini that never fails: the Tortellino di Pasqua .
Here is the recipe for “Tortellino di Pasqua”
Ingredients for four people:
For the fresh pasta: 300 g of flour, 3 eggs, a pinch of salt
Ingredients for the filling: 2 eggs, 100 g of Parmigiano Reggiano, a bunch of aromatic herbs (parsley, basil, thyme, marjoram), salt and pepper.
Ingredients for the dressing: 200g of Parmigiano Reggiano , 100ml of fresh cream, 1 knob of butter,
Prepare the fresh pasta by mixing the flour, eggs and salt to obtain a smooth and homogeneous dough. Cover with transparent film and leave to rest in the refrigerator for at least half an hour.
Prepare the filling by mixing the eggs, the Parmesan and the finely chopped aromatic herbs. Season with salt and pepper. Roll out the fresh pasta thinly and cut out squares of about 5 cm. Place a spoonful of filling in the center of each square and fold into a triangle, sealing the edges well. Fold the triangles over to form a sort of hare's ear, then join the two ends to form the tortellini.
In a saucepan, melt a knob of butter over a low flame, add the cream and the grated Parmigiano Reggiano. In the meantime, cook the tortellini in abundant salted water for about 5 minutes. Once ready, drain them and add the Parmesan cream. Finally, complete the dish by adding the balsamic vinegar.
Enjoy your meal!