I'm from Bologna and I can say for sure that you prepared a 100% traditional tortellini alla panna from scratch. Pure perfection. Just nit-picking: don't use mortadella with pistacchio, just plain mortadella. The broth reduction is a very nice twist, I will try it for sure, it looks delicious. I don't disagree with you, tortellini in brodo is the preferred way to eat this delicious (and expensive - around 45€/kg) dish. This is for a reason: you always cook tortellini inside capon broth. Pasta will absorb all the good flavours, and the fillings will get the final cooking, getting all the ingredients to marry each other. Even if, like in this case, you will drain them from the broth and finish them in the cream sauce. This will keep to a minimum any need for the broth reduction. Tortellini are too "noble" to be cooked in water. You will in fact lose all the flavour you will recover from the broth reduction. But as I said, I don't disagree with this approach. I'm more than curious to add this twist to my next tortellini alla panna. You're great my man, I find all your recipes spot on with tradition, you provide very good explanations and your videos are very entertaining and informative. Quality content. Keep up your great work! Love from Italy! Happy new 2025!
@@andreagrazianodibenedetto1464 da sempre: mortadella, lonza (il metodo di cottura indicato in questo video è eccellente), parmigiano, uova, noce moscata e prosciutto crudo (non cotto). Non è uno o l'altro, c'è l'unione di tre diverse carni di maiale nel ripieno.
Dato l'orario potrei anche avere equivocato il tuo commento: il prosciutto cotto è un elemento che a dadini può essere inserito nel condimento (la panna, appunto). Qua hai ragione non è da impiegare la mortadella. Mi stavo fissando al ripieno senza aver compreso il senso del tuo commento e mi scuso.
I lived in Bologna for two years from 2022-2024 and the food culture is so amazing. So many iconic foods originating in Bologna and the Emilia-Romagna region. This is a great amalgamation of those two tortellini dishes and looks delicious!
In Abruzzo we add piselli (peas) and prosciutto cotto (ham) to the panna to make tortellini alla panna con piselli e prosciutto cotto! One of my favs. Your dish is amazing. Love it.
My wife always bought pre grated Parmigiano. Then, she and my son asked me to make Alfredo. They brought out the heavy cream and i told them that that isn't necessary. I bought a good 12mo parmigiana. They both told me i was crazy!! Then i put it all together. They said i ruined store bought Alfredo sauce lol. I told them never buy pre grated cheese. If you want it to taste good, put in the effort!!
Thanks. That pre grated crap is full of fillers like cellulose from trees and anti caking agents. Its not food its something you would use to get oil off your garage floor!!!!😂😂😂😂
Bologna is my favourite Italian city and this is my favourite pasta dish. When you said you were going to tweek it i winced. But once again you have nailed it. You are truly gifted. I'm definitely trying this one soon.
It's pretty much the same technique as when making a jus to pair with meat. Reduce down stock/broth and monté with butter? Or am I missing something here?
Way to my heart, the addition of the Brodo glacé was a great idea Stephen. Totally agree about pork, the only way for me to enjoy is when it’s slightly pink with good moisture. Great Class in how to make tortellini Stephen, couldn’t have asked for a better teacher! Thank you 🎄💕👍
My wife is Italian. Always, always, pasta for Christmas feasts. Love the family get togethers. (big family). Can you say homemade gnocchi? Mostly potatoes and a little ricotta. Mmmmm, I'm hungry now.
My grandma actually uses 1:1 for all the meats in the filling, but adds also chicken! She said it's to cut some of the saltyness, but I think it was an old tradition, back in the old days, when prosciutto was more expensive, and people from the coutryside were better off cutting some of that with chiken meat, which was more available and cheap. Still taste very good, actualy they are the best :D
I grew up thinking of "tortellini panna e prosciutto" as a quick weekday kind of dish (with store-bought tortellini), but I really like the idea of doing a brodo reduction, I might try this myself with other dishes. Greetings from Italy
Wonderfully made! I'm not Italian, but I was wondering-what if you cubed up the cold, concentrated brodo and folded it into the tortellini filling? It could turn them into soup dumpling-style tortellini tossed in the parm cream. Would love to hear your thoughts on this idea!
@7:06: That peice of bone, there? In my house, that's the chef's chew-toy! 😂 Also, my friend......... This looks AMAZING!!!! Thank you for sharing this with us. ❤❤❤❤❤❤
Yeah, my mother used to do a close enough processs using juices from a roast. she reduced them to a demiglaze than added thickened it and used it as a sauce for ravioli del plin (which we ate at christmas in my home and i'm from piemonte).
That looks testworthingly good!!! So I saved a link! :D On pork, or rather the overcooked version you can come across in lunch restaurants where they try to keep say pork chops warm from 11:00-14:00 and you hear this "eee-ooo-ee-ooo-ee-ooo-" sound when you try to cut it with your knife. That's so sad haha! I've stopped ordering pork when possible for that reason but I love it at home.
Unfortunately, I'm allergic to pork (tldr I was bitten by a tick and now I have an allergy to mammalian meat). However, I'm thinking that I can switch pork with duck. Instead of mortadella and prosciutto, I could mix in some fois gras (I know, I know). For stock, I can make my own from duck; it's not cheap or quick, but it's worth it for a special family meal.
„Raw“ pork Sounds so funny to me. Come to Germany and try Mettbroetchen. Love your Videos. So informative and entertaining the Same time. Thank you. Have a nice Holiday.
I really want to try this out in the coming weeks though I believe I have to buy myself a food processor first if I don’t want to sink in agony while cooking😅
Is there a reason you don't "laminate" the dough by folding it envelope-style and running it back through with each level? I've always been told to do that (2-3 times per level, which means I'm doing it like 10-20 times total) but if it's unnecessary I'd love to skip it lol
i like your videos. i am wondering bout the dangling wrist band. i saw another chef having them also and they were double dunking in raw meat and all. Just wondering what is the bracelet with dangling balls are about if any ???
Why is this the only video on your channel where the title auto translates into the app language. I am German using German TH-cam settings. But the title is displayed translated, and I cannot change. Do you use other settings then your other videos? The translated title makes no sense. I barely skipped the video because of this.
the best way to prepare this dish is with a ricotta and spinach filling, allowing more space for the filling, you can then call this pasta shape "tortelloni", literaly big tortelli. Tradition calls for parsley instead of spinach, but it goes with anyone's preferences. I just had those for xmas, great choice!
I've fallen on hard times and I can tell. I used to watch this channel and others like it and cook these dishes but as the money ran out, so did my clicks and views to these channels lol. Being poor sucks. I'd kill for something of this quality.
I’m second generation off the boat from Northern Italy, we do the seven fishes, but I love your recipe’s and will definitely be trying this… love ya!!!
258g egg and 254g flour makes no sense for making fresh pasta dough, which should have a hydration of around 55-58%. The formula if used would be about 78% hydration (egg is about 77% water). Even for shaped pasta that’s way too high. I doubt those are the quantities actually used. Maybe it’s a test to see if anyone is listening.
Without weighing, I tend to begin from the presumption that most eggs are about 50g. He used five, so that number is probably correct. I doubt he actually bothered to weigh his flour.
Watch out, the phrasing 'Bologna Bomb' has some dark historical connotations, that I think you want to avoid at any cost. The 2. of august 1980 a massacre took place at the main station, where 80 people were killed and 200 severely injured. It was a terror event ordered by NATO called Operation Gladio performed by a fascist group blamed on the communists. I don't think you want to link your good cooking stuff to that.
Keep in mind though... "Panna da cucina" is NOT the same thing as cream, as it's known in the US or many other places on earth. It's not the same thing - at all. If you eat tortellini with regular double dairy cream, you're not getting the experience of the authentic dish.
Its been months since youtube showed me one of your videos and ohh how i missed them! As always your skillfulness when making a dish is truly a feast for the eyes! @notanothercookingshow Thank u ❤
I'm from Bologna and I can say for sure that you prepared a 100% traditional tortellini alla panna from scratch. Pure perfection. Just nit-picking: don't use mortadella with pistacchio, just plain mortadella. The broth reduction is a very nice twist, I will try it for sure, it looks delicious. I don't disagree with you, tortellini in brodo is the preferred way to eat this delicious (and expensive - around 45€/kg) dish. This is for a reason: you always cook tortellini inside capon broth. Pasta will absorb all the good flavours, and the fillings will get the final cooking, getting all the ingredients to marry each other. Even if, like in this case, you will drain them from the broth and finish them in the cream sauce. This will keep to a minimum any need for the broth reduction. Tortellini are too "noble" to be cooked in water. You will in fact lose all the flavour you will recover from the broth reduction. But as I said, I don't disagree with this approach. I'm more than curious to add this twist to my next tortellini alla panna. You're great my man, I find all your recipes spot on with tradition, you provide very good explanations and your videos are very entertaining and informative. Quality content. Keep up your great work! Love from Italy! Happy new 2025!
Da quando i tortellini alla panna si fanno con la mortadella invece del prosciutto cotto?
@@andreagrazianodibenedetto1464 da sempre: mortadella, lonza (il metodo di cottura indicato in questo video è eccellente), parmigiano, uova, noce moscata e prosciutto crudo (non cotto). Non è uno o l'altro, c'è l'unione di tre diverse carni di maiale nel ripieno.
Dato l'orario potrei anche avere equivocato il tuo commento: il prosciutto cotto è un elemento che a dadini può essere inserito nel condimento (la panna, appunto). Qua hai ragione non è da impiegare la mortadella. Mi stavo fissando al ripieno senza aver compreso il senso del tuo commento e mi scuso.
@ ora ho capito - non sapevo che il ripieno dei tortellini fosse così elaborato :) grazie per la risposta!
I lived in Bologna for two years from 2022-2024 and the food culture is so amazing. So many iconic foods originating in Bologna and the Emilia-Romagna region. This is a great amalgamation of those two tortellini dishes and looks delicious!
In Abruzzo we add piselli (peas) and prosciutto cotto (ham) to the panna to make tortellini alla panna con piselli e prosciutto cotto! One of my favs.
Your dish is amazing. Love it.
Ciao bello, I really enjoy your content. Clear and professional. The cross over of recipes in this one is a brilliant idea . Well done
My wife always bought pre grated Parmigiano. Then, she and my son asked me to make Alfredo. They brought out the heavy cream and i told them that that isn't necessary. I bought a good 12mo parmigiana. They both told me i was crazy!! Then i put it all together. They said i ruined store bought Alfredo sauce lol. I told them never buy pre grated cheese. If you want it to taste good, put in the effort!!
In my experience, pre-grated cheese is also (way) more expensive than the real deal. So why would anyone buy it??
@@David34981 because the median IQ is 100.
@David34981 she said to see time!!! Lol
Thanks. That pre grated crap is full of fillers like cellulose from trees and anti caking agents. Its not food its something you would use to get oil off your garage floor!!!!😂😂😂😂
12 months? That’s quire a young Parmeggiano. Get the 30er 40 months old. This is the good stuff.
Bologna is my favourite Italian city and this is my favourite pasta dish. When you said you were going to tweek it i winced. But once again you have nailed it. You are truly gifted. I'm definitely trying this one soon.
That Brodo reduction is pure genius! My mind is filled with lots of potential uses already...
It's pretty much the same technique as when making a jus to pair with meat. Reduce down stock/broth and monté with butter? Or am I missing something here?
Way to my heart, the addition of the Brodo glacé was a great idea Stephen. Totally agree about pork, the only way for me to enjoy is when it’s slightly pink with good moisture. Great Class in how to make tortellini Stephen, couldn’t have asked for a better teacher! Thank you 🎄💕👍
My wife is Italian. Always, always, pasta for Christmas feasts. Love the family get togethers. (big family). Can you say homemade gnocchi? Mostly potatoes and a little ricotta. Mmmmm, I'm hungry now.
Merry Christmas! I’m officially in love with this channel!
I love them both in cream and in broth since my youth 💜
This looks amazing! Merry Christmas
Perfect video. I would add only one thing. Fresh cracked black pepper, or a pinch white pepper, followed by your cheese to finish the dish.
My grandma actually uses 1:1 for all the meats in the filling, but adds also chicken! She said it's to cut some of the saltyness, but I think it was an old tradition, back in the old days, when prosciutto was more expensive, and people from the coutryside were better off cutting some of that with chiken meat, which was more available and cheap. Still taste very good, actualy they are the best :D
Also, the filling is completely raw, and is cooked only once the tortellino is put in the broth
I grew up thinking of "tortellini panna e prosciutto" as a quick weekday kind of dish (with store-bought tortellini), but I really like the idea of doing a brodo reduction, I might try this myself with other dishes. Greetings from Italy
Wonderfully made! I'm not Italian, but I was wondering-what if you cubed up the cold, concentrated brodo and folded it into the tortellini filling? It could turn them into soup dumpling-style tortellini tossed in the parm cream. Would love to hear your thoughts on this idea!
@7:06: That peice of bone, there? In my house, that's the chef's chew-toy! 😂
Also, my friend......... This looks AMAZING!!!! Thank you for sharing this with us. ❤❤❤❤❤❤
I thought the same thing. As soon as he cut the pork, I was drooling, eyeing the bone.
Happy Holidays to you and the family!
Yeah, my mother used to do a close enough processs using juices from a roast. she reduced them to a demiglaze than added thickened it and used it as a sauce for ravioli del plin (which we ate at christmas in my home and i'm from piemonte).
The traditional dish is with the broth. But tortellini with the cream is the dish I always ordered when I was a kid, at every village festival
This looks so good. Going to have to make these tortellini!
Teeny tiny nit: urls don't have "backslashes" -- it's just a "slash".
That looks amazing!
My man.. that reduction. I’m immediately trying that. Never thought to add that to a cream sauce.
That looks testworthingly good!!! So I saved a link! :D
On pork, or rather the overcooked version you can come across in lunch restaurants where they try to keep say pork chops warm from 11:00-14:00 and you hear this "eee-ooo-ee-ooo-ee-ooo-" sound when you try to cut it with your knife. That's so sad haha! I've stopped ordering pork when possible for that reason but I love it at home.
This looks absolutely delicious. I would love to try this, if I get the courage...You are AMAZING...
That looks and sounds awesome!👌 🔥
Unfortunately, I'm allergic to pork (tldr I was bitten by a tick and now I have an allergy to mammalian meat). However, I'm thinking that I can switch pork with duck. Instead of mortadella and prosciutto, I could mix in some fois gras (I know, I know). For stock, I can make my own from duck; it's not cheap or quick, but it's worth it for a special family meal.
Nice touch with the wreath! 🎄🎅🏽
9:41 Can you please add the link to the ‘tortellini in Brodo’ you mentioned during the video?
Molto Molto Bravo... davvero... really....Merry christmas to⛄☃⛄☃ you all☃
Recipe aside, very nice method/instruction video. Thank you!!
Amazing. Cheers from Ottawa, Canada🍁
Wish I had the patience to make homemade pasta. LOL This looked really good !!!!
lost my smell/taste from covid a few month ago and it's still not back 100%. this is upsetting me watching this but hopefully one day I'll make it
Where did you buy the biccicleta from? It looks really nice. Thank you
„Raw“ pork Sounds so funny to me. Come to Germany and try Mettbroetchen. Love your Videos. So informative and entertaining the Same time. Thank you. Have a nice Holiday.
Mettbroetchen with loads of raw onions😂😊
In Italy we usually make panna e prosciutto... basically cream and cooked ham.
I think that's what you are missing.
Still your idea is not bad.
I really want to try this out in the coming weeks though I believe I have to buy myself a food processor first if I don’t want to sink in agony while cooking😅
I’m going to make this somehow ❤
Massimo Bottura cookes the Tortelini in Broth before putting it in the cream of Parmiggiano.
I make my tortellini with pana / cream with prosciutto cotto I strip into the pan
Is there a reason you don't "laminate" the dough by folding it envelope-style and running it back through with each level? I've always been told to do that (2-3 times per level, which means I'm doing it like 10-20 times total) but if it's unnecessary I'd love to skip it lol
Very helpful.
Could you please post a link for buying the tool you used to cut the squares?
i like your videos. i am wondering bout the dangling wrist band. i saw another chef having them also and they were double dunking in raw meat and all. Just wondering what is the bracelet with dangling balls are about if any ???
Wondering if all the ingredients in the pasta would be good as a ravioli?
I don't have the patience (or the skill) to make tortellini, so I think I will try this with ravioli.
Why is this the only video on your channel where the title auto translates into the app language. I am German using German TH-cam settings. But the title is displayed translated, and I cannot change. Do you use other settings then your other videos? The translated title makes no sense. I barely skipped the video because of this.
Approved,would garnish with salvia fried in butter 🤤
the best way to prepare this dish is with a ricotta and spinach filling, allowing more space for the filling, you can then call this pasta shape "tortelloni", literaly big tortelli. Tradition calls for parsley instead of spinach, but it goes with anyone's preferences. I just had those for xmas, great choice!
Happy Birthday in advance 🎉 I remember because I'm a Capricorn too!
Faark that looks so good.
Perfection!
Was wondering where you were yesterday lol
I think he is busy with upcoming events for Stephen or doing other stuffs
I've fallen on hard times and I can tell. I used to watch this channel and others like it and cook these dishes but as the money ran out, so did my clicks and views to these channels lol. Being poor sucks. I'd kill for something of this quality.
6:49 thats forward slash, this ain't DOS yo
Tortellini > Ravioli
Fight me 😊
I’m second generation off the boat from Northern Italy, we do the seven fishes, but I love your recipe’s and will definitely be trying this… love ya!!!
It's not a thing Northern Italian thing at all, where did you family pick up the tradition of doing that? Genuinely curious.
258g egg and 254g flour makes no sense for making fresh pasta dough, which should have a hydration of around 55-58%. The formula if used would be about 78% hydration (egg is about 77% water). Even for shaped pasta that’s way too high. I doubt those are the quantities actually used. Maybe it’s a test to see if anyone is listening.
You can tell how dry it is just by looking at it
Without weighing, I tend to begin from the presumption that most eggs are about 50g. He used five, so that number is probably correct. I doubt he actually bothered to weigh his flour.
if those tortellini al pana are filled with ricotta then you could ad melted butter and call it varenichi. 🤷
"I'd like to have it too wet in the beginning." - My man.
Tortellini alla panna is a Modenese dish, not Bolognese
Just fyi, since panna is feminine, it should be tortellini alla panna, not al panna. :)
Gr8 work -Str8
We eat fish on Christmas Eve
♥️♥️♥️
Seven fishes is Americanized
Cream and Taleggio is a great combination also.
Make something Greek brother 🇬🇷❤️🇮🇹
Bro mama always said no meat on Christmas eve
Watch out, the phrasing 'Bologna Bomb' has some dark historical connotations, that I think you want to avoid at any cost. The 2. of august 1980 a massacre took place at the main station, where 80 people were killed and 200 severely injured. It was a terror event ordered by NATO called Operation Gladio performed by a fascist group blamed on the communists. I don't think you want to link your good cooking stuff to that.
No it doesn't
Sì lo fa!
We dont do the feast of 7 fishes… on this particular channel… is crazy.
Keep in mind though... "Panna da cucina" is NOT the same thing as cream, as it's known in the US or many other places on earth. It's not the same thing - at all. If you eat tortellini with regular double dairy cream, you're not getting the experience of the authentic dish.
Pronounced "demi-glass." " Not demi-glaze"
In the near future you're definitely gonna wanna cook pork all the way.
That's exactly what he did. First in the pan and oven and then, as part of the filling, in the boiling water.
Absolute hack job of the dough. Lazy AF bro.
You don’t like nutmeg? Whatsamattafou🤌
Its been months since youtube showed me one of your videos and ohh how i missed them! As always your skillfulness when making a dish is truly a feast for the eyes! @notanothercookingshow Thank u ❤