A typical gastronomy of Italy, tortellini are among the stuffed egg pasta, best known in the world. Etymologically speaking, the name tortellini is a diminutive of tortelli which in turn derives from the word cake, just to show that as a small cake, also can be stuffed tortellini. Tortellini have always been considered a purely bolognese dish perhaps few know that even today they Bologna and Modena for its paternity, and it is to this eternal rivalry that is linked to the history of tortellini.
The origin of this dish there are many legends. One of these gives rise to this dish at Castelfranco Emilia at the hands of the owner of the inn Corona, who, peering through the keyhole of the room of a noblewoman and her guest was so impressed by the beauty of her navel , he wanted to play in a culinary preparation.
Another variation of the story is inspired by the Secchia kidnapped the Tassoni and tells how in those days, one night after a day of battle between Bologna and Modena, Venus, Bacchus and Mars found refreshment at the inn Corona . The next morning, Mars and Bacchus turned away from the inn, leaving Sleeping Venus; this, when you wake up, and someone called the innkeeper saw surprised her disheveled and was so impressed by its beautiful forms that back in the kitchen with his head still in what he had seen, tore off a piece of dough, filled it and giving it the shape of the folded 'navel of the goddess.
Given the great confusion that has always created on stuffing perfect for the tortellini, the brotherhood of tortellini in 1974 filed the original recipe for stuffed tortellini which consists of: pork loin, ham, mortadella Bologna, Parmesan cheese, eggs and nutmeg. Also according to the original recipe filed, the pasta tortellini should be prepared simply with flour and eggs and any tortellino must be made from a piece of sheet of 4 cm per side.
The name of tortellini in Bologna turtlein, in Modena turtlein is derived from the diminutive of tortelli, Italian cake. Tortellino today is likely to be the heir of a long relatively recent offspring born in a poor environment for recycling the leftover meat from the table of wealthy nobles. In the book The economy of the city in villa of Vincenzo Tanara of 1664 describes the tortellini cooked in butter. As late as 1842 the French traveler and bibliographer Antoine-Claude Pasquin said Valery, 1789 - 1847 noted a filling of tallow from ground, yolks egg and parmesan, much of the rough.
Nowadays you can find packaged tortellini in every part of the world, especially where Italian communities have a certain importance. The tortellini packaged fresh usually have a duration of seven weeks. The tortellini in broth are often served in the menu for Christmas. In the Romagna historical tradition proposes the beret and the ravioli, stuffed with herbs and cheese, served exclusively dry coupling it with the juices from the local tradition.
On 7 December 1974 the Brotherhood of Tortellino Italian Academy of Cuisine deposited at the Chamber of Commerce, Industry, Handicraft and Agriculture of Bologna recipe for stuffed tortellini, which requires, in a puff of flour and eggs of 6 of 10 mm, a filling prepared with loin of pork, prosciutto ham, mortadella di Bologna, Parmigiano-Reggiano, eggs and nutmeg.
Another recipe possible, though not traditional but still quite common, sees them cooked in a broth that can be poorer nut, for example and topped with cream. It is to avoid cooking the tortellini in water, since in this case a good part of the taste of the filling is diluted and is lost in the same, making it much less tasty the dish. It is not difficult to find also other preparations and variants different from the traditional one such as tortellini with meat sauce, although in this case the sauce distorts the flavor of the filling of tortellini.
Valeggio has its own production of tortellini, which differs little from those of Emilia. The use is to eat them dry with butter or cream, without the broth. Are included in the list of traditional food products of the Veneto. Abroad, where they are very popular and considered a symbol of the Bel Paese , are often used for preparations that they would like to be Italian but nothing is more traditional. The region of Emilia-Romagna recorded among the traditional Italian food products the Tortellino, whose production specification applies to the province of Modena and the tortellini in Bologna, whose specification applies to the province of Bologna.
In Romagna tortellini is not widespread and is the preferred cappelletto , which ends in a different way, is served in broth or sauce and is usually stuffed with cheese only. In the area of the lower valance on the border with cheese tortellini, and in the most important festivals in the families of peasant origin, are cooked in a good capon or chicken broth and then served in a bowl with a little broth with the addition of Lambrusco sparkling red wine. This traditional variant is called Bevr'in vin.
In the upper Romagna Forli there are also the ravioli on the plate, similar to crescioni and square shape stuffed pumpkin and potato with little sausage or sometimes herbs, unlike the real crescioni which are crescent-shaped, like a flatbread folded and stuffed, cooked in the whole of Romagna. The region Veneto has instead added to the list of tortellini Valeggio.
In the province of Lucca are made tortelli larger that have a round shape two layers of dough to about 1 or 2 mm with a filling consisting of meat, sometimes sausage, soaked stale bread, beetroot, egg, pepper and nutmeg served with meat sauce or tomato sauce; during the hunting season you can find in restaurants a variant with wild boar. Another variant is the timbale of tortellini, which is obtained by baking the tortellini with mozzarella , cheese, sauce of tomato and other toppings of your choice egg, mushrooms, eggplant, etc. Similarly to the ravioli, there are also versions of ravioli and fried cakes, filled with jam, cheese or chocolate.
Actually, as every regional recipe, the filling for tortellini undergoes change from family to family there are those who use veal or chicken along with the pig, who does not put nutmeg. Besides, having a very ancient tradition, tortellini were prepared with what housewives had at home. GialloZafferano also has its own recipe for the filling to make it more tasty flesh we used half veal and half pork loin and inevitable Parma ham and Mortadella Bologna! Tortellini are one of the best dishes of Italian cuisine that require patience and dedication in the preparation, the elements that make this dish unique and inimitable!
To regain fitness and good humor just a few tricks to the table, like do not go below the 1200 daily calories for not sleep your metabolism, which otherwise would put in a savings scheme, by consuming less energy to the body then you have to feed muscles with complex carbohydrates and lean protein, eating every day 80 grams of pasta or rice or corn, followed by white meat or fish.
Better make meals fractionated, taking 5 appointments daily with food, and drink plenty of water study published on American Journal of Nutrition shows that the metabolism increases with hydration of 2 liters of water a day. But few people know that eating pasta preferably organic also improves mood, The glucose pasta favors, in fact, the synthesis of well-being.
According to a study by the University of Düsseldorf, 40 grams per day of chopped tomatoes reduce by 45% the photosensitivity, protecting the skin from both UVA both by UVB. Everything about the lycopene, a powerful antioxidant that is present in quantities greater than in tomato sauce rather than cool. Accompanying the past to a good plate of pasta organic, even the infamous fights cellulite.
From the nutritional point of view spelled and an excellent source of fiber, vitamins and iron, as well as being more digestible than other grains due to the lower gluten content. The crunchy asparagus and peas give sweetness. The creamy avocado and something extra that combines all the ingredients and, since the intake of Omega 3 fats, makes it even more healthy.
Asparagus Cheese Pasta Salad
250 gms mini pasta
1 cup olives
1 cup pine nuts
1 cup oil
1 tbsp butter
1 cup cheese
1 tsp black pepper
Salt to taste
1 cup asparagus
2 tbsp red wine
1 garlic clove
1 tsp black salt
Cook pasta in well-salted water with some olive oil. Drain well reserving a cup of the pasta cooked water and let cool while you prepare the rest of the ingredients.
Combine the tomatoes, cucumber, red wine, oil, onion, black salt, garlic and pepper and mix being careful not to crush the fresh tomatoes .
Dry out pot and leave on high heat and add oil until almost starts to boil. Then add pasta and pasta water. Add butter, cheese, pepper, salt, tomatoes, trimmed and steamed till tender crisp then cooled and chopped asparagus, olives, and pine nuts to the pasta. Add the dressing.
Toss together and serve in shallow bowls or plates. Serve hot or cold.