Tortelli of cabbage and Bacon

Prepare the dough: sift the flour on pastry Board and rye flour, place them in fontana, stand at the center of the egg, a pinch of salt, milk, butter, melted in a pan aside, and work the ingredients by adding warm water to obtain a smooth and elastic dough.

Wrap it up in a sheet of plastic wrap and let rest for at least 30 minutes. Meanwhile, clean the cabbage depriving it of the toughest outer leaves, cut in half, remove the core, rinse it thoroughly in cold water, drain and cut it into strips; make them Blanch for 2 minutes in boiling salted water acidulated with 2 tablespoons of vinegar and drain.

Coarsely chop the bacon and keep it aside. In a saucepan, then heat the oil with the Bay leaves, add chopped speck held aside and let sear briefly, stirring with a wooden spoon; Add remaining vinegar and let evaporate lively focus.

Add the strips of blanched cabbage, flavour with a pinch of salt and pepper and let them cook for a few minutes. Pour in the broth and continue cooking, moderate and focus to pan covered, for 25-30 minutes, stirring occasionally; When cooked, remove the Bay leaves.

Roll out, little by little, the dough into a thin sheet, put over the stuffing mixture, press with your fingers around the piles of filling to seal the dough and cut out the tortelli with a notched wheel. In a pan take heat plenty of oil and cook the tortelli causing them to Brown on all sides; drain on absorbent paper and serve hot.