Tortelli aus Crema
Venetian traders brought almonds, nutmeg and mace to northern Italy in the 14th century. Clever cooks from the province of Cremona made a spicy-sweet filling for their tortelli by adding sultanas and candied lemon peel.
Once a dish for high holidays or weddings because of the expensive spices, today the pasta can be enjoyed every day. The best opportunity is the Tortelli &Tortelli festival in mid-August in Crema.
- Mix the flour, egg, egg yolk and water to a firm dough.
- A day before, mix all the remaining ingredients into a paste and put in the fridge overnight.
- Roll out the dough to a sheet two to three millimetres thick and cut out circles with a glass.
- Place some of the filling in the centre of the circles, moisten the edge with water, fold over and press down.
- Simmer in salted water for 10 to 15 minutes.
- Then serve with sage sautéed in butter and parmesan.
ngredients (for 2 people)
1 kg flour
1 gg yolk
1/2 l warm salted water
350 g amaretti biscuits
150 g grated parmesan
100 g sultanas
50 g candied lemon peel
1 EL breadcrumbs
3 El marsala
*Mostaccino are a speciality from Crema: a biscuit made of various spices such as cinnamon, mace, star anise and coriander.