Stuffing: 3 tablespoons butter 1/4 lb. loin of pork 2 ozs. chicken, turkey or capon breast 1/4 cup bone marrow 2-3 thin slices raw Parma ham 4 slices Mortadella 1 cup grated Parmesan cheese 2 eggs, beaten salt, pepper and freshly grated nutmeg Heat the butter and gently saute the pork, chicken breast and bone marrow until golden brown. Put through the coarse blade of a grinder (mincer) together with the ham and Mortadella. Mix with the grated cheese and eggs, and season to taste with salt, pepper and freshly grated nutmeg. Prepare the Egg Pasta, roll it out thinly and cut into circles about 1-1/2 inches in diameter. Put a little stuffing on each circle and shape into tortellini. Leave to dry on a lightly floured cloth For about 30 minutes. Bring a pan of stock to the boil. (A very large pan is required, as this recipe allows 20 tortellini per person.) Drop the tortellini into the boiling stock, a portion at a time, and serve as soon as they are tender (about 5 minutes), accompanied by a bowl of grated Parmesan. Serves 10 pasta 41