COOK RECIPES OF CREMONA
TORTELLI ALLA CREMASCA
Ingredients: (for 8 persons)
1.25 kg of white flour
250 g of
amaretti
250 g of butter
200 g of grated
parmigiano
100 g of currants grapes
100 g of canofed citron
70 g of grated bread
1
mostaccino
few stock
2 eggs
nutmeg
salt
Preparation:
Prepare the filling of the tortellos: in a pan gild 50 g of butter, join the grated bread and toast it, pour it in one tureen and add the macaroons very trite,
moscato walnut, 50 g of parmesan, currants grapes,
mostaccino and the cedar; incorporate an egg .stir the ingredients. pour on
spianatoia the flour, add a teaspoon of them and an egg: paste with some hot water. After this work spread one or two thin slices and cut the paste into small checks (6 cm of side): put in the center of everyone a little prepared filling, fold the tortellos to triangle,crush it well the edges of paste for the cooking. Before the lunch boil the tortellos in hot water , make them cook for 15-20 minutes. Drain and flavor them with the remained butter melted before and with the
parmigiano.Serve it warm.
MARUBINI NOSTRANI
Ingredients: (for 8 persons)
For the paste:
500g of white flour
5 eggs
For the filling:
200g of beef
brasato
150g of calf’s roast
150g of pork’s roast
½ kg of beef’s brain (boiled)
5-6 spoons of parmigiano
3 eggs
few grated bread
salt
nutmeg
spices
stock
Preparation:
Pass the beef
brasato and the roast ones in the mincer and put the meat in a tureen .Join the parmesan, eggs, the brain, the
moscata walnut and the spices, salt and stir it, amalgamating the ingredients perfectly, if the compound is too soft,add ½ spoon of grated bread. Put on
spianatoia the flour,break eggs and paste it with lukewarm water; energetically work the paste for 15 minutes, then spread it in one thin leaf. Using the prepared filling,manifacture
"marubini".Before serving heat the brodo in just amount: when it boil cook for little minutes "marubini", then pour them in a tureen.
INVOLTINI ALLA MOSTARDA OF CREMONA
Ingredients:
200 g of sousage
2 spoons of wet bread with milk
2 egg
2 spoons of grated
parmigiano
salt and pepper
1 kg of escalope
300 g of mostard
¼ cup of butter
¼ cup of white dry wine
Preparation:
Stir with the meat of the sausage, the bread, egg yolks and the $parmesan. Salate and pepate then stir well. Strike the escalopes and cover them with the meat of the sausages. For each one pour 1 teaspoon of mostarda (cut in small pieces) . Roll up every escalope and tied
involtino with a piece of spago. Heat the butter and cook
involtini for 15 minutes, turning them to brown them in all their sides. remove the
involtini from the frying pan and put down them on a plate. Add the wine stirr well. Add 2 spoons water, replace the
involtini in the frying pan and cook for 10 minuteren, adding little water. Serve with the rest of the Mostarda of fruit.
FILETTO AL PEPE VERDE
Ingredients:
slices of steer of fillet (about 150 g each)
4 spoons of green pepper
4 spoons of brandy
1 dl of fresh cream
40 g of butter
salt
Preparation:
Take threads and tie them with the spago. Bink qiutely half of pepper and compress them on both sides of every thread. In one frying pan melt the butter,join the thread and brown it for 3 minuteren on every side. In the same frying pan add the brandy and make it cook. Join the pepper and the cream and serve warm.
CASTAGNACCIO
Ingredients: (for 12 persons)
400g of chestnut flour
0.5 l of water
2 spoons of sugar
1 handful of thin salt
50 g of currants grapes
100g of pine kernel
0.5 l of milk
Preparation 12 h before the preparation soak all the ingredients. Back in one
teglia greased of oil. Cook in warm furnace to 180 degrees until it forms in surface one cracked crust. To have a good resolution the surface of the
castagnaccio must be painted with oil during the baking.
TORRONE
Ingredients:
300g of honey
300g of sugar
100g of water
150g of tosted nuts
550g of tosted almond
150g of canofed
3 egg whites
vanillin
2 rinds of lemons
30 wafers
Preparation:
Place a tureen in
“bagno maria”,lie down the honey and left it to cook for 90 minutes with moderated flame, stirring continuously with a wood spoon. The honey will be ready when putting a drop of it in cold water, it (the drop) would become solid. Meanwhile cook the sugar with water. It will be ready when puttin a drop of it in a plate it woul make a solid drop. Mount the albumethen add them withhoney. You will obtain a
rigonfiamento a bulge of the honey and it will become soft and white. Continue for 5 minutes and add the sugar, stirring to obtain an hardened compound. Add the almonds, the canofta fruit, the nuts, the rind of the lemons (only the yellow part), the vanillina and stir it amalgamating all in perfect way. Take half of wafers and cover the stamp. Insert the compound, level and cover with the odd lot of wafers. You will have to obtain one thickness of approximately 3/4 cm. Left to rest the
torrone for 30 minuteren. Turn over the stamp and cut the
torrone to pieces.
