Tortellacci carnival cakes
Instructions
The doses are for 33 ' tortellacci.
The day before the preparation put to soak in warm or cold water chestnuts.
Three hours before dì tortellacci packaged them boil cook well (it will take about 2 hours) then pass through a sieve; to the mixture add the proceeds from cocoa, a spoonful of sugar, jam and some breadcrumbs until dough is rather hard, carefully mixing the ingredients.
Now prepared the dough: sift the flour pastry Board with baking powder, add a pinch of salt, the sugar and the grated lemon rind.
Stir, take the fountain, to lose the whole egg, combining the softened butter and cut into pieces.
All carefully machined, adding milk a little at a time: you will have to obtain a dough of right consistency.
With a rolling pin roll out a sheet with a thickness of about 3 mm and derived from this of the rectangles of 10 x 5 cm; located in the center of each a teaspoon of the mixture prepared then close the dough on combaciandola good and filling, pressing it all around so not open tortellacci during cooking.
Place on a buttered and floured plate and toss them in the oven already warm to 190 degrees.
After 15-17 minutes check them out and let them cool, sprinkle them with powdered sugar dropped directly from sieved and then put them in a covered dish with a doily and serve.
These ' tortellacci ' that are typical of Emilia-Romagna are often fried in lard and presented in this case, you delete the yeast.
There are many variants: the most important are those that combine the coffee powder filling and those who have a grape syrup (sobo) or must cooked with Quince (' savor ').
Ingredients and dosing for 8 persons
- 200 g of cherry jam
- 100 g of dried chestnuts
- 50 g of cocoa
- Little of granulated sugar
- Fine dry breadcrumbs
- For the dough:
- 300 g of 00 white flour
- 100 g of granulated sugar
- 50 g of milk (or white wine)
- 40 g of butter
- 1 egg
- 1 lemon
- 1/2 teaspoon of yeast
- Icing sugar
- 1 pinch of salt
- For the plate:
- Butter
- Flour