The BRESCIA ROASTED MEAT SKEWERS is the foundation of this dish, as the recipe uses the mixed meat cut into small pieces, potatoes and sage leaves alternated between the layers as its base. The types of meat are usually: pork loin,“coppa” pork neck, pork ribs, chicken, rabbit, and birds (even if birds are no longer served in restaurants). The meat is put on steel skewers and placed in a rotisserie oven and cooked over wood embers or in an electric drum. It is a long and slow cooking process, with the meat periodically moistened with melted butter and then salted. The biggest fans of the roast zealously guard their secret recipes. The meat is then usually served with polenta covered with the sauce made during the roasting process. I tried to make the following tortelli pasta with the leftover meat from the skewers - but it was so delicious that there was hardly any left to use!
Take the leftover meat and add some of the roasted potatoes to help the filling stay soft. (I only had 2 potatoes, but 2 or 3 more wouldn’t have hurt.) Remove all the bones from the meat and save the sage. Put the meat and potatoes in a mixer with a few spoonfuls of grated parmesan and mince it all together. Then add some extra virgin olive oil. Mix it with your hands to form a compact, yet soft filling and then set it aside.
Prepare the pasta dough in the classic way by mixing the two flours and eggs together for a long time, then wrap the dough in plastic wrap and let it rest for at least half an hour. Then roll out the dough until it is thin. Cut the dough into large squares and place a spoonful of filling on each square. Close each triangle of dough, making sure to seal each edge well. I wrap each triangle around my fingers and close it by pressing hard: I use this shape, but you can do it however you prefer.
Cook the pasta in salted water for 5 minutes. Heat some butter in a pan and then add the skewered meat sauce and sage. Drain the tortelli and put them into the sauce with a couple of spoonfuls of their cooking water. Sprinkle with the parmesan cheese and serve.
From “In cucina con Lilly” / incucinaconlilly.com