COOK RECIPES OF MANTOVA
BACCALA' ALLA MANTOVANA
Ingredients:
1 kg of
baccalà already soaking
60 g of butter
2 clove of garlic minced
a spoon of parsley minced
the juice of 2 lemons
ground pepper
Preparation:
After have washed the stockfish, cut it in small part not too much large. In a casserole melt approximately half of the butter, lie down stockfish pieces, sprinkle them with the trite of garlic and parsley, sprinkle them with the lemon juice, therefore cook on weak fire, turn again them. After approximately 10 minutes, add abundant pepper as soon as milled, cover with some remained butter and finish the baking. Serve it very hot accompanied from the baking gravy.
RISOTTO CON LA ZUCCA
Ingredients:
400 g rice
"vialone nano"
400 g of marrow
1 walnut of butter
onion
1,5 l of stock of meat
parmesan cheese
parsley
Preparation:
Remove the peel and flavour the marrow in a trite of onion as soon as gilded in the butter, till nearly has not been melted. Add the dressing therefore obtained to the hot stock and cook the rice that can be consumed wet or dry. Flavor with one walnut of butter, grated cheese and parsley.
TORTA SBRISOLONA
Ingredients:
400 g of yellow and white flour (1/4 of white flour )
200 g of almonds peeled e minced
150 g of lard (or butter)
2 yolks of egg
100 g of sugar
peel of lemon grated
vanilla
Preparation: Paste the flour, the almonds, the sugar, egg yolks, the peel of lemon and add then the lard without melt it, working to lumps that will be made to fall in the greased stamp. Cook in the oven to 180°C for approximately one hour.
TORTELLI DI ZUCCA MANTOVANI
Ingredients:
for the stuffed:
1 kg marrow
160 g of macaroons
160 g of mustard of apples
180 g of grated parmesan
80 g of butter
nutmeg
salt and pepper
For the pasta:
600 g of white flour 00
6 eggs
salt
For the dressing:
grated parmesan
butter
Preparation:
Open the marrow, clean up it from seeds, cut it in pieces and cook it in oven moderately; remove it from the oven and pass it in a sieve. Arrange the purea obtained in one saucepan; join the minced macaroons, the minced mustard , 160 grams of cheese, salt and pepper; work the compound until obtaining a very dry filling; prepare the leaf with the flour, little salt and eggs, spread it and cut it in rectangles of approximately 8 cm x 4 cm; distribute a teaspoon of composed on the paste rectangles and closing in rectangles making to join the edges well; cook in abundant salt water or, better, in stock and flavor in one pirofila to layers.
TYPICAL WINE:
Garda
Garda colli mantovani
Lambrusco mantovano
