Two days ahead, finely chop 2 g of rosemary and 3 g of garlic with 1.5 g of salt. Coat 60 g of pork loin with the mixture, wrap it in film and leave it in the fridge for 2 days.

Ingredients

• 300 gWheat flour, white, all-purpose, unenriched
• 3 pieces · largeEgg, whole, raw, fresh
• 1 gSalt, table
• 60 gPork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw
• 1.5 gSalt, table
• 2 gRosemary, fresh not counted – removed
• 3 gGarlic, raw not counted – removed
• 5 gButter, without salt
• 60 gHam, prosciutto
• 60 gMortadella, beef, pork
• 90 gCheese, parmesan, hard
• 30 gEgg, whole, raw, fresh
• 0.3 gSpices, nutmeg, ground
• 1.8 lSoup, stock, chicken, home-prepared

Method

1. Two days ahead, finely chop 2 g of rosemary and 3 g of garlic with 1.5 g of salt. Coat 60 g of pork loin with the mixture, wrap it in film and leave it in the fridge for 2 days.
2. Melt 10 g of butter in a small pan and cook the meat in it with its herb coating, covered, over low heat for 20–25 minutes, turning it now and then, until cooked through with at least 68 °C at the centre. Take it out of the pan, scrape off the herb mixture and let it cool.
3. Chop the pork, 60 g of prosciutto and 60 g of mortadella very finely (or mince twice through the finest plate). Add 90 g of grated Parmigiano Reggiano, 30 g of beaten egg and a pinch of nutmeg and knead at length until the filling is completely uniform.
4. Cover the filling and leave it to rest in the fridge for at least 24 hours.
5. Heap 300 g of flour on a board, make a well in the centre and crack 3 eggs into it. Add a pinch of salt; if the dough is too stiff, add at most 1–2 tbsp of water. Gradually work in the flour with a fork, then knead for 10–15 minutes until the dough is smooth, elastic and free of air bubbles when cut. Wrap it in film and leave it to rest for 30 minutes at room temperature.
6. Roll the dough out in portions into a very thin sheet, keeping the rest covered. Let the sheet dry slightly for just a few minutes, without letting it turn brittle, and cut it into squares of 4–4.5 cm.
7. Place about 2 g of filling (a ball the size of a hazelnut) in the centre of each square. Fold the square into a triangle, press the edges together, wrap it around the tip of your index finger and pinch the two corners firmly together. You will get about 150 tortellini of about 5 g; spread them out on a floured tray.
8. Bring 1.8 l of strained capon and beef broth, made in advance, to the boil. Add the tortellini and simmer gently for 2–4 minutes until they float and the dough at the joins is tender. Serve at once in the broth, about 25 tortellini per plate.