- 300 g white flour “00.”
- Two whole eggs
- 150 ml of Donnas wine
- 20 g of salt
- 300 ml of fondue
- 300 g of beef pulp
- 50 g of stale bread
- 50 ml of milk
- 30 g of chopped parsley
- 30 ml of extra virgin olive oil
- a sprig of rosemary
How to make Tortelli al Donnas con fonduta – Donnas tortelli with fondue
Brown the beef in a saucepan with the oil and the rosemary sprig, wet with 100 ml of wine, salt and cook for about 40 minutes; if necessary, add a ladle of broth. Soak the bread in a bowl with the milk; blend the meat, incorporate the bread squeezed out of the milk, and chop parsley. Place the flour on the pastry board, add the eggs, wine and salt and knead until smooth and uniform. Let it rest for 20 minutes; roll out the dough very thinly with a spoon or a pocket, place mounds of stuffing on the sheet, about 3 cm apart; brush with beaten egg or water; cover with another sheet of dough; cut the Tortelli with the appropriate wheel.
Cook the tortelli in boiling salted water for about 8 minutes, drain and toss in a pan with the fondue, serve piping hot.
Regional Recipe from Aosta Valley