SummerSimo Travel Troubles Notes and The Purring Page

Ingredients:

• Whole eggs 2 whole
• 00 flour 410 g
• Beef and pork pulp 300 g
• Ground beef and pork 300 g
• Mortadella 200 g
• Tomato concentrate 80 g
• Raw ham 200 g
• Fresh milk 280 milliliters
• Butter 110 g
• Shallot 2
• Carrot 2
• Celery 2 stalks
• White wine ½ glass
• Salt to taste
• Pepper to taste
• Nutmeg to taste

PREPARATION:

Start by preparing the egg pasta: make a well with 200 g of sifted flour, add the whole eggs and knead. Once a smooth, soft dough ball is obtained, cover with a boule and set aside. Also prepare the brisé: sand 200 g of flour with 100 g of butter, add 70 ml of cold water and knead quickly until an even dough is obtained. Leave to rest in the refrigerator.
For the ragout: prepare a mince with one shallot, one carrot and one celery stalk and sauté in a pan with a drizzle of evo oil. With the remaining vegetables, prepare a vegetable broth by immersing them in a large pot with a liter of water and bringing to a boil. Add the minced meat, brown it and deglaze with white wine. Add the tomato paste, cover with a lid and simmer for at least an hour, adding vegetable broth as needed. Add 80 ml milk and adjust salt and pepper only at the end. Meanwhile, prepare the béchamel sauce: make a white roux by melting 10 g butter in a saucepan. Add 10 g sifted flour, cook for a few minutes and add 200 ml cold milk and grated nutmeg. Continue cooking, stirring with a whisk until a creamy béchamel sauce is obtained.
For the tortellini filling: cook 300 g beef and pork meat in a pan with a drizzle of evo oil. Once cooked, mince the meat using a meat grinder. Also mince the mortadella and prosciutto and mix everything together.
Roll out the egg dough with the aid of a rolling pin and cut out small squares about 2 cm on each side. Place small bits of filling, close in a triangle shape and join the edges around the index finger with the help of the other hand. Bring plenty of salted water to a boil and cook the tortellini for 3-4 minutes. Drain and stir-fry them in a pan with the meat sauce and bechamel sauce. Allow to cool.
Grease a ceramic, glass or earthenware mold with a little butter and roll out the brisé dough to a thickness of about 3 mm. Fill with the tortellini and close by making a knot at the top of the casket. Trim the edges by trimming the excess brisé and brush the surface with egg yolk. Bake in a static oven at 180° for about 20 minutes, finishing baking at 200° for a few minutes to color the surface. Remove from the oven and serve warm.