Tortelli Cremaschi

Stuffed pasta with a sweet biscuit filling and no meat in it at all.

Egg. Not vegetarian — contains Grana Padano made with calf rennet.

Ingredients

• 300 g plain flour and 3 eggs, for the pasta
• 120 g amaretti, finely crushed
• 80 g mostaccino or spiced biscuit, crushed
• 80 g candied citron peel, minced
• 100 g grana padano, grated
• 50 g raisins, minced
• 1 egg yolk
• nutmeg, cinnamon and a little mint
• 100 g butter, to dress
• 1 teaspoon salt

Method

1. Mix the crushed amaretti, mostaccino, candied peel, raisins, grana, yolk and spices to a stiff paste. Rest it 2 hours so the biscuit hydrates.
2. THERE IS NO MEAT, NO RICOTTA AND NO SPINACH IN THIS. The filling is biscuit, candied fruit and cheese, and it is frankly sweet against a savoury butter — which is the dish and not a mistake in the reading.
3. Make an egg pasta and roll it thin.
4. Cut 8 cm discs, put a hazelnut of filling on each, fold to a half moon and seal, then bring the two corners round and pinch them together so it sits upright.
5. Boil them 4 minutes in salted water.
6. Melt the butter until it foams but does not brown, and turn them through it gently.
7. More grana over, and nothing else. A sauce would be fighting the filling.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes