Tortellini
Tortellini
Tortellini (/tɔːrtəˈliːni/; from Italian: [tortelˈliːni]) is a type of pasta that is typically stuffed with a mix of meat or cheese.
Etymology
The term "tortellini" is derived from the Italian word "tortello", which means "small cake". It is believed to have originated in the Italian region of Emilia (in particular Bologna and Modena), where it has been made since the Middle Ages.
Description
Tortellini is characterized by its distinctive ring shape, which is achieved by folding the pasta dough over the filling and sealing it. The pasta is then twisted to form a ring. The traditional filling for tortellini is a mix of meat (pork loin, prosciutto) or cheese (Parmigiano Reggiano). However, other fillings such as spinach and ricotta cheese are also commonly used.
Related Terms
- Pasta: A staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
- Prosciutto: An Italian dry-cured ham that is usually thinly sliced and served uncooked.
- Parmigiano Reggiano: A hard, granular cheese that is cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna.
- Ricotta: A whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
- Emilia (region): A historical region of northern Italy, which includes the modern-day regions of Emilia-Romagna, parts of Lombardy, and the Republic of San Marino.
External links
- Medical encyclopedia article on Tortellini
- Wikipedia's article - Tortellini
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