Tortelli Lucchese
This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection. Tortelli Lucchese.
5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal.
Prep Time: 30 minutes
Ingredients:
- 1lb ground pork
- 2 cups chopped salumi or mortadella
- 1/2 cup pecorino cheese
- 1/2 cup breadcrumbs
- 1/2 tsp nutmeg
- 1/2 tsp thyme
- 1/2 tsp fresh sage
- 1 egg
- 1 can crushed tomatoes
- Salt/pepper
- Fresh pasta dough
- Olive oil
1. Make fresh pasta dough link below to post.
https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html
2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.
3. Remove half the mixture and place into food processor or blender.
4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms.
6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes.
7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.
Original from Lucca
Cook Time: 30 minutes
Serves: 4+
