Dolci di mirandola
Instructions
Place the flour, putting at the Centre the already soft butter and other ingredients.
Knead well and let rest a few hours in a cool place, but not in the refrigerator.
Next, roll out the dough into a sheet of about half a centimetre thick, which will cut the tortelli with the following filling (savor).
Cook over low heat the mash to get 500 g of cooked must, or must be reduced to a third of the initial volume.
Peel the apples and pears.
Add the yellow squash and orange zest or lemon.
Cook very slowly all the ingredients until you get a thick, jam that crawling a spoon on the surface, it forms a slight furrow (sulcadèin).
Leave to cool.
At this point you can use the savor as or use it as the basis for one of the endless variations.
The most classic is the one that involves the addition of dried chestnuts and boiled with the Mashers or of Walnut kernels.
Others include the use of aromatic ingredients such as coffee beans, or spicy, as mostarda di Cremona or Mantua.
For the pasta recipes are endless, encompassing different fats such as lard or bacon and varying proportions of the other ingredients.
Many housewives (or rezdore if you will) vary depending on recipe of ingredients available at the moment.
Packaged the tortelli, there are two choices for cooking: fry them in plenty of lard (oil, if you prefer, but the tradition of Emilia commands lard) and sprinkle them with sugar.
Or pennellarli with egg yolk and cook them, then baked.
I'm a sweet, typical of the Christmas period.
Ingredients and dosing for 4 persons
- For the dough:
- 500 g of flour
- 100 g of sugar
- 100 g of butter
- 2 eggs
- 1/2 lemon (zest)
- 1 dram of pebble
- 1/2 teaspoon of baking powder
- Salt
- For the filling:
- 1500 g of grape
- 50 g of walnut kernels
- 200 g of apples renette
- 200 g of pere
- 200 g of yellow squash
- 1 orange zest (or lemon rind)