A tortello that unites two regions! From Reggio Emilia to Naples, this dish encompasses 630 km of goodness. Discover all the secrets to making them, from the Parmigiano Reggiano fondue to the filling.

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RECIPE 630 KM FROM REGGIO EMILIA TO NAPLES

FOR THE PASTA (SERVES 6):

- 450 g type “0” flour

- 215 g semolina

- 290 g whole eggs

- 90 g egg yolks

Method

Place all the ingredients in a stand mixer and knead the dough with the dough hook for about 10 minutes. If the dough is too dry, add an extra egg. When the dough becomes smooth, remove it from the mixer and wrap it tightly in cling film. Leave to rest in the refrigerator for 12 hours.

Roll out the egg pasta to a thickness of 1.5 mm. Using a “bicicletta” or a smooth wheel, pipe a quantity of filling into the center. Be careful not to let the filling spill out, otherwise the tortelli may open during cooking.

You can freeze them for later use.

Be careful not to leave the dough uncovered in the open air, as it may dry out. It is advisable to cover it with a damp cloth to prevent it from drying out while you are sealing the pasta. It is also very important not to use too much flour when sealing.

FOR THE FILLING:

- 300 g pork ribs

- 350 g beef muscle cut into 4 cm pieces

- 1 white onion

- 1.5 kg San Marzano peeled tomatoes

- 1 chili pepper

- 1 bay leaf

- 100 ml red wine

- Italian extra virgin olive oil

- salt to taste

- pepper to taste

Method

Clean the pork ribs and cut them along the bone and the beef muscle. Sprinkle with salt and pepper and leave to marinate for about ten minutes. Fry them in a large pot with a drizzle of oil until they form a golden crust, then add the finely chopped onion and chili pepper (if you don't like chili pepper, you can omit it).

Sauté, deglaze with red wine, and as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.

Cook everything over low heat for at least 5 hours. Halfway through cooking, add the bay leaf and when cooked, remove the meat from the bone.

This is the base of the ragù that can be used for various dishes.

FOR THE PARMESAN FONDUE:

- 1000 g milk

- 400 g Parmigiano Reggiano

- 25 g cornstarch

Method

Heat the milk and cornstarch in a Thermomix to 100°C; add the Parmigiano Reggiano and blend for 10 seconds at maximum power. Strain.

Reheat the fondue when ready to serve.

Basil sauce

- 200 g basil

- Extra virgin olive oil to taste

- Salt to taste

- Sparkling water to taste

- 2 g Gelespessa gelatin

Method

Wash the basil and blanch in salted water for 1 minute, then cool in ice water. Drain and blend in the Thermomix with oil and sparkling water. Strain and blend with Gelespessa gelatin, then place in a squeezer.