We’re fried! Loveknot Tortellini

by chefs Nadia and Mirko Pasquali

Serves 6

  • 150 g. - Stewed beef
  • 50 g. - Pork ribs
  • 50 g. - Veal
  • 50 g. - Chicken livers
  • 10 g. - Chicken gizzards
  • 1 - Egg 
  • Pastry (1/2 kg flour and 5 whole eggs + 1 yolk salt to taste)
  • Salt
  • Sage
  • nutmeg
We’re fried! Loveknot Tortellini 1
We’re fried! Loveknot Tortellini 2

Frying products


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  • 1

    Cook the beef, pork and veal in FRIENN over low heat.

  • 2

    Separately cook the livers with a mixture of chopped onions, carrots and celery and a bunch of aromatic herbs, bathe with white wine (Garganega or Custoza contains sulfites) mince everything, cool and add a beaten egg to hold it together, plus a pinch of nutmeg.

  • 3

    Make the dough using the eggs and flour, roll it out very thinly, and cut it into 3 cm squares. Place a teaspoon of filling in the center of each square. Seal them and shape into the characteristic tortellini form.

  • 4

    Let them dry a little and refrigerate them for a half hour. Heat an abundant amount of FRIENN to 180°C for a few minutes and dry for 2 minutes.

  • 5

    Serve in straw paper cones with a little salt and powdered sage. Sprinkle with Damascus rose petals.

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