Saint Joseph's Zeppole
26 recipes
Tortelli Cremaschi
ingredients
servings
12
Marsala liqueur
4 spoons
Nutmeg
to taste
Grated lemon peel
1 teaspoon
Egg, yolk
1 unit
Grana Padano
150 grams
Raisins
100 grams
Candied citron
250 grams
Amaretti biscuits
350 grams
Water
to taste
Iodized salt
to taste
Eggs
2 unit
Type 00 wheat flour
1000 grams
Mostaccino
20 grams
Mints
4 unit
first courses from Italy - Lombardia
Tortelli Cremaschi
Tortelli Cremaschi
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first typical dish of Cream, fresh pasta filled with a delicate sweet dough.
preparation
step 1
Let's start by filling, as we have already said: in a large blender, put amaretti, mostaccino, cedar, raisins, moss, grain, lemon zest, nutmeg and whine for good.
step 2
When everything is finely chopped, add yolk, Marsala and mix well. Let him rest.
step 3
If the filling should be too dry, add Marsala vice versa, add Grana Padano.
step 4
Prepare the pasta: dispose of almost all the fondue flour, put the salt, the yolk in the center and begin to knead.
step 5
Add hot water until the dough is homogeneous. If necessary, add flour to have a compact banner, which we will rest in the film.
step 6
Spread the dough with the machine: it must not be too thick, but not too fine.
step 7
With a 6 cm diameter dough, cut the pasta into circles, and continue to re-mix until you have run out of dough.
step 8
Put each pie circle in the middle of a little filling, without exaggerating. Fold each tin in half, then pinch with your fingers to give it the typical shape.
step 9
Serve them with butter, sage, and grated Grana Padano grated, be careful to put them in a pot when the water does not boil over. They cook for about 20 minutes.
