Ground Chicken Tortellini
Tortellini is pasta shaped in the form of rings and resembles a women’s navel to a large extent. No doubt they get the unusual name of ‘belly button’. They come stuffed with an assortment of meat and cheese. Sautéed vegetables can make a healthy alternative for meal filling without letting you compromise with the flavors French or Italian bread and a fresh salad by its side and you are set for a hearty and luscious meal for lunch or dinner. The soft creaminess of the tortellini creates an elegant and plush harmony with the delicious filling of ground chicken along with other meats and turns this filled pasta into an ultimate gastronomic indulgence. Tortellini has its roots set in Emilia-Romagna region of Italy and forms an integral part of Italian food culture. Savoring tortellini in capon broth on the day of Christmas is a cherished custom in central and north Italy. Nowadays, industry-made tortellini is available in the markets. But they often turn out to be thick and overtly chewy unlike traditional homemade ones. Though, making the tortellini at home might turn out to be laborious and call for lot of skills, but once you have mastered the art, the splendid end result is worth all the trouble. So conjure up your own tortellini and amaze every one with your cooking skills.
- 150 gm prosciutto crudo
- 200 gm ground chicken
- 150 gm mortadella
- 2 eggs
- 200 gm grated Parmesan cheese
- Grated nutmeg
- Few sprigs of fresh rosemary, finely chopped
- 1 garlic clove, minced
- Salt and pepper
- Freshly made thin sheets of egg pasta
- Marinate the ground chicken with garlic, rosemary, salt and pepper for 2 hours or more.
- Melt butter over medium heat and sauté the marinated ground chicken until cooked through.
- Transfer the pieces to the blender along with the prosciutto and mortadella and blend until you get an even mixture.
- Add the cheese, egg and nutmeg, blend into a smooth and dense paste.
- Shift it to a bowl and let it chill in the refrigerator. While you make the pasta.
- Spread the pasta over a flat, floured surface.
- Slice them into small squares.
- Place small portions of the filling at the middle of each square.
- Pull one end of the square and pull it over the filling near to the other end, making a triangle.
- Take the ends at the triangle base and twist them around your index finger, into a ring, and seal the ends by pressing with your fingers.
- Boil the filled pasta in salted water until they turn soft and are cooked properly.
- Serve along with an equally delicious sauce.