Tortellini, Italian Style (Agnellotti)

Ingredients

• 300 g pork loin chops
• 1 lamb brain
• 50 g beef marrow
• 50 g grated Parmesan
• 3 egg yolks
• nutmeg

Instructions

1. Bone, trim and cook the pork chops in butter with salt and pepper (or use 200 g turkey breast); finely chop or pound the meat.
2. Mix in the blanched, skinned brain, raw beef marrow, Parmesan, yolks and nutmeg.
3. Enclose the filling in an egg-pasta sheet and fold as for cappelletti, but much smaller (about 37 mm discs).