Pasta Grannies make' tortellini in brodo' from Bologna
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- เผยแพร่เมื่อ 18 เม.ย. 2019
- Tortellini are a feast day tradition in Bologna - thousands of families serve these every Christmas and Easter. They are tiny meat filled morsels of pasta which are served in a meat stock. Cristina shows us how she makes them.
- ภาพยนตร์และแอนิเมชัน
One of those rare videos on TH-cam that just makes you smile out of pure happiness 🙂
Unbelievable. Each tortellino should weight two grams. And the filling makes several kilos of tortellino. Don't understand me wrong. I love to cook but I would never have the patience of doing thousands of two gram master pieces. Big respect for the patience and love for making them. Thanks for the video.
Sim Fro you should watch the very first episode of Chef’s Table on Netflix. The episode with Bottura: it’s about the patience and respect for tortellini! Enjoy it!
I agree - I'm sure my tortellini would end up as tortelli (ie much bigger!) best wishes, Vicky
they can be a family activity too.. for example this is something you eat for sure on xmas day. if you have like 10-15 people over (and it's not even too many really..) you can imagine the quantity of tortellini you gotta make.. so it becomes a family activity :D you start on xmas eve or the day before xmas eve and everybody stands around the table closing them :)
I'd take it as an expression of love. When I cook for others, they smile or cry in relief, and that makes it all worthwhile.
@@microcolonel People cry when you cook? why?
This channel, man... It's what allows me to have a nice night of sleep. I see a couple of videos before going to bed. It makes me feel good, makes me miss my grandmas. Good job, guys, and good job to these amazing grannies!
I'm crying tears of joy and would like give her and all Bologna moms a big hug
Complimenti a voi Pasta Grannies di pubblicare un serio e veritiero spaccato della tradizione bolognese riguardante la preparazione dei tortellini: l’impasto con farina e uova, la sfoglia, il taglio e la formazione del tortellino, il brodo con i dovuti pezzi di carne e aromi, il ripieno. Il giorno di Natale nelle famiglie dell’Emilia-Romagna il pranzo vede obbligatoriamente i TORTELLINI IN BRODO. Al mondo d’oltre Oceano suggerisco di imparare da questo video se vuole fare le cose per bene, buone e di successo, evitando di apporre eventuali performance personali di cambiamento. Ad Maiora.
I came here from a brazilian channel called Gastronomismo and I loved it! It's amazing seeing all these Nonnas making these traditional beautiful dishes. My mother's side family is from Italy, but we lost a lot of italian tradition like this: making pasta from zero. Don't get us wrong, we still eat pasta every sunday with the family reunited, but is a bought dry pasta from market :/
My wish is to return this tradition to my family, because is a beautiful way to return to our italian origins, and it is a delicious tradition too! 🍝😋
We spent a month in Italy after we got married and making pasta was a true delight. We met a lovely lady named Gabriella and she showed us how to make the best pasta. Nothing like I've ever done before. This video has inspired me to make some tortellini this weekend thanks!
Growing up in Bologna is something I will always consider a privilege. EVERYONES grandmother made tortellini! We are all incredibly spoiled when it comes to food, in Bologna and the Emilia-Romagna region
beautiful recipe..stylish lady! love how hubby helps too. i bet that brodo is fantastic.
What a cute little couple!
My nonna would make a very similar brodo using those ingredients. Thanks for bringing back the memories!
Thank you Christina and Vicky for another gem!
Thank you so much for this series! Love to all the grannies from Manila, Philippines!
Wow, this lady is so patient and talented to make this beautiful dish.
Every Christmas in a Romagna's home ❤️ best wishes from Rimini!
OMG, that's amazing pasta and tortellini. Look at the yellow color, amazing! Thank you very much for this episode.
This might be my favorite dish ever, tortellini in brodo! So simple yet exploding with flavor.
mitica...questa provo a farla pure io. Grazie mille per questo canale...
Delicious!!!! This is the dish that keeps the doctor away 😂😂😂❤
That looks great, I am just imagining how good that must smell with that stock cooking
From Russia with love! Good content!👍
This recipe is delicious! Thank you pasta grannies, you make my day!
1:25 i LOVE how she cracks the eggs. its the little gestures that tell you are watching a pro at work!
that's so true 😊
Cristina is fabulous. Her passion for the tortellini is wonderful.
It's very similar with mantı. It's a special dish of Kayseri city in Turkey.
Another winning video. Cristina is beautiful and you can tell she is 100% dedicated to making the very best food. Brava.
OMG, I get so hungry watching these videos!
I just love to see they have zero food waste-also, the tortellinis are so delicate and cute:)
This is a rare episode!!! The husband loves to cook as much as his wife. Glorious!
James Dooling Yes, these husbands are still found ! 😉
I am both fascinated and obsessed with these videos. What wonderful ladies. What incredible food.
40 tortellini ciascuno? Molto più generosa di mia Nonna! 😊 bellissimo video.
Thank you kindly dear Cristina and husband, such lovely vibrations from Bologna :)
Watching this during Passover...that's the amount of love I have! 💖💖💖
hi Courtney At least pasta isn't leavened 😊 I wish you a peaceful, joyous holiday. best wishes, Vicky
Phantastic video. Apart from a recipe, you show culture at its finest. As always: THANK YOU!
Simply divine!
Brava signora a fare questi tortelli a me piace molto.
I wanna visit an italian household to learn that rolling skill
There are various outfits which can arrange home cooking - eg Le Cesarine, Foody Experience, Travelling Spoon. If you want to learn in a class, then I recommend Carla Tomasi's classes at the Latteria Studio in Rome, and Grano e Farina, also in Rome. In Bologna there is Yummy Italy. best wishes, Vicky
Brava ! Perfetti !
I tortellini sono piccoli , e il ripieno può essere messo crudo.
Grazie anche al marito che ha messo la noce moscata!!😂😂😂
Homemade tortellini looks so delicious. 😊
mass skills. props.
It looks delicious!
Lovely couple !
Assolutamente perfetto!
Thing of beauty!
Brava!! I could eat a lot more than she could make!!!
Hey I love this recipe! Yummy
Ciao, sono di Bologna anche io! Adoro sentire l'accento delle mie parti... anche io purtroppo vivo all'estero. Un abbraccio
Ottima ricetta.. Brava 👍
Brilliant!
Tortellini is my favorite pasta!
Che bontà ragazzi!!!... I can't wait to return. Xoxo
My great grandmother use duck egg instead chicken egg because duck egg has orange yolk it give nice color hue pasta. She told me during WW2 in Italy the chicken eggs was so scarce she had to go to nearby pond for duck eggs to make pasta.
hi Mark, thanks for sharing great granny's advice. Yes, duck eggs are lovely and rich. They are also bigger. If you are going to experiment with other eggs, remember hydration should be 55% ie 55 ml of egg/water liquid for every 100g of water. Make up the difference with a little water. best wishes Vicky
She also told me sometime hungry Italian Fascism Army during WW2 give her chicken eggs and Duram they looted from other area to get dried pasta from her for their food supply. My great grandmother told me “I had to fed the monsters until the war over so I fled Sicily with a American soldier I fell in love with during the war.
You can see that man knows how lucky he is.
Absolute treasure!
This people have beautiful life's
Perfection ❤
She’s a pro. Impressive ❤️❤️
Great video as per you usual Vicky, have a great day, God bless
hi Steve, I hope you have a wonderful Easter, best wishes, Vicky
@@pastagrannies ty Vicky, i pray that all of you had a great easter also, God bless
That filling would make an amazing meatloaf, too.
Great recipe!! Wish I had a nice big rolling pin like that!
Me too! I would love that great big wooden table too. Imagine all the incredible meals that have been prepared there.
These lovely cooks are amazing. Their ability to take such care with a tedious job seems impossible to me. What gives them so much patience?
hi Judith, most household tasks can be tedious - some folk enjoy ironing while I hate it for example. The key is to enjoy the 'zen' of process 😀 best wishes, Vicky
Beautiful 💙💚💙
Tonight - store bought tortellini
Next week- homemade tortellini 🥰
boni 😋😋😋
I can't eat pork, but I would simply substitute beef or something. Beautiful, golden recipe!
ehi, my city! 😍
This looks amazing! But what do you do with the stock ingredients?
❤❤❤❤❤❤❤
superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr stars italy rhe best on the planet
Wonderful. Where do you find eggs with those bright orange yolks?
In Italy, you can buy eggs labelled for pasta making; in the rest of the world you will have to find eggs from chickens with a free range, dark green leaf diet. Some breeds such as Copper Maran chickens produce darker coloured egg yolks. best wishes, Vicky
@@pastagrannies Thanks much, Vicky!
Does the pork shoulder need to be cooked before adding to filling?
Dry with meat inside? And egg?
Been to Bologna twice and didn't order Tortellini in Brodo either of the times! Disgraceful really 😂
What a shame 😂😂
If you are in London go to Via Emilia they make Tortellini in Brodo in a classic Bologna way
@Jess Stokes yet another possibility, otherwise it's 3 years in jail.
We all make mistakes. I went to Cozumel years ago and didn’t go see the Incan ruins nearby. I was scared of the tiny prop plane that took folks to the ruins.
Torna subito! Uno sbaglio ....
Can someone please see tell me where in Italy to get these pasta boards?! Are they passed down? Is there a shop?!
Poesia
Im making these today with a few improvs. Its a shame I dont have de mesuraments but Im gonna try either way. Lets hope I get it right :)
Cristina's recipe will be in the Pasta Grannies cookbook being published at the end of October 😊 best wishes Vicky
@@pastagrannies I did it. It was really good. Not so pretty as hers though. Looking foward to the book. Thank you so much
1:25 that's how you know she's a pro
Conheci pelo gastronomismo 😅
I think I would brown the meat/fowl before simmering it for brodo; minor change.
hi John, I brown the bones, but not the meat - which I think of as poaching, and I also let everything cool in the broth. We all have our own approaches 😊 best wishes, Vicky
I love totellini. But I'll betcha her version is better than that packaged stuff I get at Kroger.
Mo soccia che buoni i turtlein
My two Grannies passed away recently, They were both from Lombardy *(Bergamo and Brescia). They both loved cooking but I never seen them cooking any kind of homemade pasta. Just polenta, rice(risotto) game and sups.Closest homemade tings was gnocchi. I feel less Italian now :-(
you don't have to be. Tortellini and cappelletti are from Emilia Romagna, whereas Bergamo and Brescia are from Lombardia. My grandnan never cooked a risotto (to me at least), but still, I know she was great at cooking!
Qué puta maravilla
Tortellini in brodo is the best pasta imo...not easy to find
I started cracking my eggs like the grannies.
It looks so easy to make but ive tried doing it and it was a total fail....
oh no, what happened?
I need a new granny. My last one passed away last year. I feel lost. Plus, I need someone to feed me kilos of pasta!
tortellini for one american
Olio della Sicilia del frantoio non quello del super mercato
The shape is based on the navel of venus.....so they say.
40? I could 80 easily xD
Rigorosamente in brodo
Olio è parmigiano reggiano
A un romagnolo non piace questo video
My parents are Italian and I’ve been making tortellini for years. Put raw meat inside? Never heard of it. Doesn’t it just taste like boiled meat then? Boh.
Nope, the filling is composed of mortadella (that is cooked), prosciutto crudo (a cured meat), pork shoulder (raw) and parmigiano cheese.