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How to Make Tortellini - Italian Recipes - UKTV Food
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How to Make Tortellini – Italian Recipes – UKTV Food

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A step-by-step recipe guide on how to make Tortellini from scratch from Giorgio Locatelli. Find out more about UKTV’s chef at http://uktv.co.uk/food/item/aid/530464

cappelletti morado all pass the parcel with chicken and the chicken part the most important thing now estimate the stuffing for the capillarity all right we got a breast of chicken then we’re going to cut down [Music] we got our machine the main thing is not to warm it up too much so it’s very poor without means you know like my Letty work too much that’s no good because a mortadella or Bologna as they call it literally no Cory mozzarella and we’ll give him a little go really lovely mixture it’s quite important to use mortadella because it contains a lot of funds can be really lovely flavor after if you can’t find in mortadella bits of ham inside there that’s fantastic for that one egg whole egg nice little bit of parmesan and full of bread and some nutmeg I always prefer fresh nutmeg than you know and the one already grated okay okay we go again you can see it’s coming together fine nicely was the bread and everything else makes it you know get it to come together I like the way he’s I think he’s a little bit too thick so a lot a little bit of cream in there touch of cream get a little spoon like that and you take a little bit of the stuffing out okay get it to be as uniform as you can the water is boiling you turn it off and you put your thing in that don’t keep them boiling because I should fall apart it’s good taste there I like it I just want a little bit more soda bell pepper and that’s it no need of pepper cut your sword and sorry but in an awkward little more of not me because I like it I like when you bite into the ravioli and the first thing they serve like is the smell of the knife through your nose you know that I think is fantastic so with the broth is brilliant okay I’ll give him a ladder give him another swing this is one of the most important thing as you can see I haven’t worked in his salma you have to work it too much though I should end up splitting it that’s epi with it in the fridge in order to make a lovely posture for this capillarity you have to make you know a quite strong yellow faster though I will use 250 grams of normal double zero flour with one whole eggs three egg yolks touch of oil a touch of salt then you mix the whole lot together is all is the best to do it the day before and keep in the fridge over the night so the past arrests but I saw there out nice another then you turn them okay here we are beautiful color so you’ve been skimming it all the way I just be in charge of the consummate this so don’t forget that so by like three minutes and a half because the past is so fresh and also longer than to boil it too hard okay a bit of pepper blend of pepper and sometimes you know what I do as well in there Esther I mean in there some Soviet a consummate and I would not even cook that Ivy early inside I’ll cook I take a little bit of the consequence I cook that a Vienna and annotated earlier and I put them in the console so the console is completely clear really really beautiful all the way to lose you know when you go to a rest or I guess the that’s what you look into the perfection of things all the flavor but also the appearance at all you know you know if he’s a little bit cloud you can say as long as it tastes funny you can only stand in there cooking as well because you know you can see them they really start to swallow up that means the name side is reach enough temperature they release the oxygen that’s why so important then you always pull all the hair inside from the ravioli out because if you let leave a little bit of air inside that the whole thing would blow as you can see none of them as blowing at the moment we equally with the broth which is all very very good

36 Comments

  1. @dancetee

    You don't have to make something exact, everyone changes recipes slightly and that's what makes them individual. If you don't like him watch something else. Also you're not eating his food knob heads, who gives a fuck if his hair falls in it.

  5. @chrysR1

    @krysantemo scusa Giorgio Locatelli…from London locanda Locatelli….you know??? 1 michelin star…..tu dove lavori???

  6. @krysantemo

    mai visti cappelletti fatti col pollo..ahahaha e con salume che dovrebbe chiamarsi Bologna in Italia.. ahhahha per favore se questo é un grande chef italiano io sono Vissani… .. e poi tutti quei cappelli ciondolanti qua e là… questo cuoco é libero di cucinare come meglio crede, ma non si spacci per un cuoco italiano che pratica cucina italiana..c'é solo che da ridere..Comprende Mario1057?

  8. @Mario1057

    @krysantemo HAHA no, you definitely lost me there. I pick up words here and there because I speak spanish. I'll have to check my "Italian for dummies" book. =)

  9. @Mario1057

    @krysantemo It's good to see that you removed the nasty comment. =) Any chef posting videos of recipes for us should be applauded, not insulted. Si o no?

  10. @krysantemo

    So Mario, evrybody is free to cook whatever they like, this guy is cooking all but capelletti and italian cuisine … and he have non title or right to teach italian cuisine… because is not cooking italian cuisine… but cuisine by Locatelli… 🙂 🙂 🙂
    Do you understand now?… 🙂 🙂 :)..

  13. @thomparis

    cappelleti in brodo from modena…where i live
    and tortellini from bologna….near where i live

  16. @MetalApe

    To be honest, when searching, and seeing the Preview-Pic at first, i thought an old italian Mama was cooking this, and was a little bit disappointed when the Video Started 😉 but all fine. Nice Cooking! Thanks for Posting!

  18. @Parpaie

    Italians, as i am, are very susceptibles about our traditions and traditional food, and when you say something just a lil different from what we learnt from our grandmom we wont forgive it, especially if it is for people from other countries.

    To these people i'd say: here you have a way to make em, give it a try as probably its worth it, but dont ever think that when you tasted a kind you tasted em all.
    Never stop exploring and appreciating the complexity and variety of italian food.

  27. @djpheeze

    Are you OK? I'm not sure what you're trying to say, but if you could say NO a bit more and use some more capitals, that would help greatly.

  31. @CumulusSkies

    I wonder, do the Italians here agree with this pasta recipe? If not, what's your recipe? I'd love to know.
    Thanks!

  32. @sunshine2049

    Is he not aware of raw chicken in cappelletti?? Your supposed to cook the filling before stuffing them to ensure a cooked filling

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