Tortelli Cremaschi

Tortelli Cremaschi are a typical dish from the city of Crema, in Lombardy. They are famous for their sweet and spicy filling, which contrasts with the flavor of the seasoning, 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
• 100 g of mostarda di Cremona
• 200 g of grated Parmesan
• 100 g of breadcrumbs
• 1 egg
• Grated lemon zest
• A pinch of nutmeg
• A pinch of ground cinnamon

For seasoning:

• Butter as needed
• Fresh sage
• grated Parmesan, for serving

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 and combine them in a bowl with the mostarda di Cremona cut into small pieces, the Parmesan, the breadcrumbs, the egg, the lemon zest, the nutmeg and the cinnamon.

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

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

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

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

7. Drain the tortelli and toss them with the melted butter and sage. Serve with a sprinkle of grated Parmesan.

Trivia

Tortelli Cremaschi 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 tribute to the Gothic stained glass windows of Crema Cathedral, and they are one of the rare cases of sweet filled pasta intended to be served as a first course.