T is for Tortellini

Tortellini in Cream Sauce (Alla Panna)

I’m not sure where the hate for cream comes from… I wont get into it here, but even some of the greatest Italian chefs of all time put cream in their carbonara well into the 1980s. Maybe it’s just a form of nationalism, or performative tribalism that divides people into the broths and the creams… but I think there is definitely room for both in my kitchen, in my stomach, and in my heart.

Recipe:
Pasta Dough
300g-350g 00 Flour
100g whole eggs (2 Large Eggs)
90g Egg Yolks (5 Yolks)

Filling
100g Ground Pork
100g Prosciutto
100g Mortadella
100g Parmigiano
1 Egg
1g Nutmeg
Salt to taste

Sauce
100g Chicken Broth
100g Cream
50g Parmesan (Freshly Grated)

For the pasta dough… watch my video called H is for Homemade Pasta. It’s free and does the best job of explaining things.

For the filling, just brown the meat, and blend it all together till super smooth. It should be pretty moldable, and you should absolutely salt to taste. You can add some garlic or rosemary here if you want… I won’t tell.

To fold, cut squares

For the sauce, when the broth is barely warm, add the cream and whisk together. While whisking continuously on LOW heat, add the freshly grated parmesan cheese and continue whisking till combined.

Because the pasta is fresh, you can cook it for a couple minutes in the cream sauce with some broth. If the tortellini you are using are NOT freshly made, then you need to cook them separately before adding them to the sauce. Ideally, you cook them in chicken broth for added flavor.

Enjoy!

#italianfood #tortellini #pasta #recipe #cooking

[TriggTube]

Tortellini in Cream Sauce (Alla Panna)

I’m not sure where the hate for cream comes from… I wont get into it here, but even some of the greatest Italian chefs of all time put cream in their carbonara well into the 1980s. Maybe it’s just a form of nationalism, or performative tribalism that divides people into the broths and the creams… but I think there is definitely room for both in my kitchen, in my stomach, and in my heart.

Recipe:
Pasta Dough
300g-350g 00 Flour
100g whole eggs (2 Large Eggs)
90g Egg Yolks (5 Yolks)

Filling
100g Ground Pork
100g Prosciutto
100g Mortadella
100g Parmigiano
1 Egg
1g Nutmeg
Salt to taste

Sauce
100g Chicken Broth
100g Cream
50g Parmesan (Freshly Grated)

For the pasta dough… watch my video called H is for Homemade Pasta. It’s free and does the best job of explaining things.

For the filling, just brown the meat, and blend it all together till super smooth. It should be pretty moldable, and you should absolutely salt to taste. You can add some garlic or rosemary here if you want… I won’t tell.

To fold, cut squares

For the sauce, when the broth is barely warm, add the cream and whisk together. While whisking continuously on LOW heat, add the freshly grated parmesan cheese and continue whisking till combined.

Because the pasta is fresh, you can cook it for a couple minutes in the cream sauce with some broth. If the tortellini you are using are NOT freshly made, then you need to cook them separately before adding them to the sauce. Ideally, you cook them in chicken broth for added flavor.

Enjoy!

#italianfood #tortellini #pasta #recipe #cooking

[OddSauce]

People who say cream doesn't belong in pasta are just people who got yelled for putting it in carbonara. Cream belongs in many sauces... Just not carbonara...

[رزيئة]

Thank you for the statement about cream. I admit my personal recipes aren't traditional at all, but I think cream with pasta is a heavenly combination. Especially with chicken or fish like tuna and lots of greens. I put tons of spices in it and grated Italian cheeses along with lemon juice, lemon zest, and use ginger, garlic and butter for the base, and some white wine or apple cider vinegar as a substitute. Turns out delicious every time. A bit inspired by the American version of Alfredo pasta but with my own twist on it. Now it's a go to recipe whenever I have cream.

[gattateo]

A joy to hear perfect pronunciation of both Italian and French in English language videos. Bravo!

[Ertugrul]

Trigg, in the cooking division of YouTube you definitely are the best when it comes down to Italian cuisine. Huge love and respect 🇮🇹

[patriarca]

as an italian i HEAVILY approve of this video (also i live in piedmont, so i grew up eating them and you are S P O T O N, you are an amazing cook).

[jaclynturnipseed]

Now I want to watch Arrested Development after hearing that jingle

[zhi]

Footage not found 😢. No way, my majestic king. Bro is humble enough to descend to the mortal realm and relate with us no friend human XD

[martinchiarelli]

Once again, Bologna approves this. Also, that friend footage can be found in Italy for sure. Bravissimo Trigg! 👍💚🤍❤️🍝 🐷🍷

[angelcalderon]

Love how you incorporated the Arrested Development intro, most underrated sitcom of all time

[ZebraLuv]

Traditional/authentic is all fine and good but so is mixing it up. As long as you like it, then it's no one's business what you eat. I put cream and teriyaki into my miso ramen last night and that was super satisfying.

[NinaSimoneU]

Thanks for using the Original Strut ! 🎉🎉Bravo 🎉🎉

[MakaykayLAMB]

I will NEVER make homemade pasta but I def do enjoy watching your videos. Lol.

[vitorgabrielalves]

Arrested Development reference made it perfect

[deletedchannel]

my grandma used to make tortellini for me when i went to her house during winter. imo, tortellini in brodo are the best when it's freezing outside and you're chilling at home

[Murdck_]

I'm an advocate of cream and pasta. And I LOVED the Arrested Develompent bits. I like you more every day.

[danieldiazrodriguez]

I love the little details in the recommendations, as a fellow food nerd I appreciate the dedication, also, T is for TriggTube!

[minglifeng]

You cannot convince me that this isn't Italian cereal

[CrimsonCoffins]

“…presented to Squidward…TORTELLINI?!”

[miguelveloso]

I live in Bologna, where tortellini was born, and i can assure you absolutely nailed it🇮🇹❤️