Tagliatelle With Sausages
Prepare the tagliatelle as in the recipe ‘with Ham,’ only substitute sausages for the ham.
Tortelli
Take seven ounces of curds (squeeze them through a cloth to extract all the water), one and a half ounce of Parmesan cheese, one egg, and one yolk of an egg, a little grated nutmeg and some allspice, a pinch of salt, and a little chopped-up parsley. Mix well together and put a spoonful on to little rounds of paste (about two and a half inches in diameter). Fold the paste over the curds, as you would a turnover, and put them into boiling salted water. Take them out with a strainer, season with butter and Parmesan cheese and serve hot. The quantities given ought to make about twenty-four tortelli.