Tortellini of Veal and Chicken
Preamble
Tiberio Donnini of Donnini's Pasta fame says that at home the favourite was tortellini, and not just any tortellni. "We've never eaten tortellini in anything other than chicken broth. But there's probably no restaurant in Australia that specialises in tortellini in brodo. The delicacy of tortellini is the taste within the meat and anything else you put with it will kill it. It's like having an oyster with 5 kilos of tomato poured over it"
Ingredients
450 grams Chicken breast
450 grams veal
100 grams butter
salt, ground black peppercorns and white peppercorns, nutmeg
60 grams each of finely sliced mortadella and prosciutto
6 egg yolks (If you don't use the yolks, doesn't hold together well. And if you use the whites as well becomes a disaster, the filling inside becomes like a little omelette)
100 grams parmesan cheese
Method
Leave the skin on the chicken, (it gives a little bit of softness) and slice chicken and veal into strips. Cook gently in butter. Use a large heavy bottomed pan on moderate heat. Do not brown. The veal and the chicken should not be fried quickly but should stew in their juices (this is the natural the liquid that comes out of the meat if not sealed) but do not overcok.
This is very important because if the filling is dry the tortellini, will not be any good.
When it's just cooked add prosciutto and mortadella then season with salt, freshly ground pepper and nutmeg (Silvana likes to use quite a lot of nutmeg. She says to judge how much you want from the smell. You should get aroma.
Take off heat and put through mincer till the texture is creamy. You may need to put the mixture twice through the mincer because the filling has to be very fine. Put more nutmeg in and ground pepper - mixture of white and black.
Taste again.
Use all the cooking juices in the mince mixture, they absorb it all. If filling gets cold, its the same. The only thing, if you over cook the meat - finito.
Some people give a second mince to make super fine.
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