Ingredients for 4 servings: Dough
400 gr white flour
Filling and seasoning
150 gr butter
150 gr grated Grana Padano cheese
50 gr candied citron
3 tbsp breadcrumbs
50 gr raisin
130 gr Amaretti (Italian almond flavoured biscuits)
1 tbsp dry Marsala wine
Ready in: about 50 minutes
How to prepare the recipe: "Crema style tortelli":
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder.
Take a pan and brown 30 gr of butter with breadcrumbs; then, pour into a bowl, add Amaretti, raisin (well drained), half grated nutmeg, 3 tbsp of grated cheese, 1 egg and the chopped citron, Marsala and grated lemon zest.
Stir well with a wooden spoon adding, eventually, some more Marsala.
Knead flour with a pinch of salt, 1 egg and as much really hot water as needed to get a dough not overly hard.
Roll out the dough and cut into squares 7 cm side; place in the middle of every square a little bit of mixture. Then fold the squares diagonally over the filling, forming triangles. Press well the dough around the filling, so that joins firmly to the one below and the filling can’t go out during cooking.
When finisched, boil abundant salted water and cook the tortelli for 10 minutes.
Melt and brown the remaining butter.
When done, drain the tortelli with a slotted spoon, make a layer into a pie dish, sprinkle with the butter and spread grated Grana Padano; make a second layer and go on with all the tortelli.
The tortelli cremaschi represent the main dish of the culinary tradition of Crema and unique in the Italian gastronomic landscape. There aren’t in fact similar dishes elsewhere, or their variants. The Pairing a wine to a dish so rich in aromas is very questionable. Currently in Crema is it used to drink a young red sparkling wine, dry or semi-sweet. Gutturnio, Bonarda, Lambrusco and Barbera are the qualities most used, coming from the nearby Emilia or Oltrepo Pavese. Some sommeliers suggest warm and aromatic white wines, such as Gewürztraminer; sometimes Champagne.
Type od dish: first course
Serve: 4 people
Preparation time: 30 minutes
Cooking time: 10 minutes
Origin: Crema, Lombardia - Italy