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Doses for 4-6 people.
Doses for 4-6 people.
The flour is mixed with the eggs and a drop of oil until it reaches a solid but soft consistency, the mixture is left to rest at room temperature covered with a cloth for 6 hours and then the dough is rolled out not too thinly.
For our tradition, pasta is slightly high since it is an ingredient and not a base for containing the filling.
Cook the pumpkin in the oven, clean it from the peel and from the seeds and pass it to the grocer, chop the amaretti, blend the mustard and knead adding the Parmesan or Parmigiano Reggiano mantovano, the nutmeg (a little), the salt, 1 whole egg and 1 egg yolk.
The dough must be homogeneous and not too moist, the taste must have a balance between the sweet pumpkin and the bitter amaretti with the light touch of the spice (nutmeg).
With the dough you make the rectangles of about 4 - 5 cm on each side and put the filling in the center by folding the sides and closing the ends with the wheel.
The tortelli are boiled in boiling water and then put into the pan with a drizzle of melted butter, they are seasoned with a sauté of tomato and onion in which the filling of tortello is added to soften it is added grana or Parmigiano Reggiano grated mantovano and they pass soft in the oven.
This is the classic recipe of the preparation and seasoning of pumpkin tortello which is offered for Christmas Eve dinner in the territory of the countries between Mantua and Cremona: the Casalasco.
The paired wine is the Lambrusco Mantovano DOC, preferring the version with a light sugar residue that makes it softer and less acidic.
Doses for 6 people.
Doses for 6 people.
Mantovana English soup is one of the traditional sweets of Trattoria dell'Alba, the recipe is by grandmother chef Maria.
Mix flour, sugar and bitter cocoa with a little milk, making a mush without lumps; add the milk bringing to a boil, stirring with a wooden spoon.
Whip the egg yolks with the sugar, add marsala and white wine and cook in a bain-marie.
Sprinkle the ladyfingers in the mixture of marsala and almond liqueur, spread them on a flat plate and cover with pudding, making two layers, finish with the zabaglione.
Leave to rest for a couple of hours in the refrigerator before serving.
The goose is completely peeled, defatted and cut into pieces, its noble fat is placed in a pot, (formerly of earthenware hence the name "terragna") and melted, we add the pieces of meat with some aromas and si let it cook slowly several hours.
When cooked, it is placed in the refrigerator to rest for several days, sometimes even weeks, so that the meat is frolli from cooked.
At the moment of serving it, remove the necessary amount from the "terragna" and heat slowly over the heat.
Lean, dark meat with an intense but delicate flavor and an exquisite sauce combined with our mustards.
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