Tortelli filled with Brescian spit roast, with butter and sage

The essential ingredient is spiedo bresciano: small pieces of mixed meat and potatoes alternated with sage. Usually pork loin or collar, ribs, chicken and rabbit, and small birds for those who like them, described in the original as long prohibited in restaurants. Cook on steel spits over wood embers or in an electric drum, slowly, basting with melted butter and carefully salting.

Enthusiasts guard preparation, salting and cooking secrets, like expert Fabrizio shown with his masterpiece. My brother Marco makes wonderful spiedo; sadly none remains, so I make only a few tortelli! 😂😂

Served with polenta and cooking juices.

I tried these tortelli with the small amount left, since leftovers are rare.

INGREDIENTS

FRESH PASTA

300 G ITALIAN 00 FLOUR

100 G DURUM WHEAT SEMOLINA

4 WHOLE EGGS

FILLING

5/6 PORTIONS MIXED SPIEDO WITH POTATOES

3 TABLESPOONS GRATED GRANA PADANO

GARDA EXTRA VIRGIN OLIVE OIL AS NEEDED

I take leftover roast with potatoes to keep filling soft. I had only 2, but 2 or 3 more would help.

I remove all small bones, keeping sage.

I process meat with grated Grana.

I add extra virgin olive oil.

I mix by hand into firm but soft filling and set aside.

I knead both flours and eggs thoroughly, wrap and rest at least half an hour.

I roll thinly.

I cut large squares and add a large knob of filling.

I fold triangles and seal well.

I wrap around fingers and press to close, or use your preferred shape.

I prepare all.

I boil in salted water for 5 minutes.

I heat butter, roast juices and sage in a pan.

I drain tortelli into sauce with cooking water.

I add Grana Padano and serve.