Cremaschi Tortelli

Cremaschi Tortelli are a traditional dish from the city of Crema, in Lombardy. They are famous for their sweet and spiced filling, which contrasts with the flavor of the dressing, usually based on butter and sage. Here is the recipe:

Ingredients

For the pasta:

• 300 g of 00 flour
• 3 eggs

For the filling:

• 150 g of amaretti cookies
• 100 g of Cremona mustard fruit
• 200 g of grated Parmesan cheese
• 100 g of breadcrumbs
• 1 egg
• Grated zest of one lemon
• A pinch of nutmeg
• A pinch of powdered cinnamon

To dress:

• Butter to taste
• Fresh sage
• Grated Parmesan cheese, to serve

Preparation

1. Prepare the fresh pasta by mixing the flour with the eggs. Knead until you obtain a smooth and homogeneous mixture, then let it rest wrapped in a damp cloth while you prepare the filling.

2. For the filling, finely chop the amaretti cookies and mix them in a bowl with the Cremona mustard fruit cut into small pieces, Parmesan cheese, breadcrumbs, egg, lemon zest, nutmeg, and cinnamon.

3. Roll out the pasta with a rolling pin or pasta machine into thin sheets. Cut out circles with a pastry cutter.

4. Place a bit of filling in the center of each circle of pasta, then close the tortelli by pinching the edges to seal them. Make sure they are well sealed to prevent the filling from escaping during cooking.

5. Cook the tortelli in plenty of boiling salted water until they float, approximately for about 3-4 minutes.

6. Meanwhile, melt the butter in a skillet and add some sage leaves to flavor it.

7. Drain the tortelli and dress them with the melted butter and sage. Serve with a sprinkling of grated Parmesan cheese.

Curiosity

Cremaschi Tortelli are an example of how Italian cuisine often mixes sweet and savory flavors, creating surprising but balanced contrasts. Tradition has it that their shape is a homage to the Gothic windows of the Duomo of Crema, and they are one of the rare cases of sweet stuffed pasta intended to be served as a first course.