TORTELLI CREMASCHI – THE RECIPE

Ingredients: for the filling 

300 gr amaretti biscuits

100 gr marsala

100 gr raisins

1 egg yolk

50 gr candied citron

100 gr parmesan cheese

a "mostaccino” (Typical spicci biscuit from Crema)

two mints

lemon

nutmeg

for the pasta: 

1000 gr flour

1 egg ( or not)

500 gr of water

10 gr of salt

for the sauce:

100 gr butter

100 gr parmesan cheese

sage leaves

Recipe:

1) Chop 300 gr of "Gallina" amaretti biscuits (cocoa amaretti biscuits), a mostaccino (spiced biscuit), two mints, pulp 100 g of raisins soaked in Marsala and 50 g of candied citron.

2) Add an egg (optional), 100 grams of parmesan cheese, half a glass of dry Marsala, the zest of a lemon, a little grated nutmeg, a pinch of salt (if necessary adjust the consistency by adding a little breadcrumbs or broth) and let it rest overnight in the refrigerator.

3) Prepare a sheet of dough with 1 kg of flour, an egg, 500 g of warm water, 10 g of salt and roll it with the machine to the penultimate hole.

Using a glass of 6 cm in diameter, make some discs, put 20 gr of filling in the center and close the tortello by pinching it on the edges.

4) Put the tortelli in the water just before it starts to boil (if it boils too strongly you risk breaking the tortelli), cook them for 20 minutes. In the meantime, melt 100 g of butter with a few sage leaves and pour it over the tortelli together with 100 g of Parmesan when cooked.