Tortelli cremaschi facts for kids
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| Course | first |
|---|---|
| Place of origin | Italy |
| Region or state | Lombardy |
| Invented | years of Republic of Venice |
Tortelli cremaschi (called turtèi cremasch in the local dialect of Crema) is a very special dish from the Crema area in Italy. While most tortelli (a type of pasta) have a savory, salty filling, tortelli cremaschi are unique because they have a sweet filling! You won't find anything quite like them anywhere else in Italy.
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Where Did Tortelli Cremaschi Come From?
These unique tortelli might have first appeared a long time ago, when the area of Crema was part of the powerful Republic of Venice. There are a couple of reasons why people think this. First, this dish is mainly known only in the city of Crema and its surrounding areas, which were once part of Venice's territory.
Second, look at the ingredients in the sweet filling! Things like amaretti biscuits, spices, candied fruit, and raisins were all items that came from trade with countries in the East. For many centuries, Venice had control over most of this trade. So, it makes sense that these ingredients would be used in a dish from a Venetian-controlled area.
The recipe we use today became popular around the late 1800s.
A Special Dish for Celebrations
In Crema, tortelli are a very important dish, often served at big celebrations. People usually make them for parties, weddings, or other special family gatherings. However, they are not typically eaten at Christmas or Easter. Almost every village and even every family has its own slightly different recipe for tortelli cremaschi!
What Do Tortelli Cremaschi Look Like?
The shape of tortelli cremaschi is quite special and not found in other Italian pasta dishes. To make them, a small amount of the sweet filling is placed in the middle of a small, round piece of pasta dough. This dough is then folded over to make a half-moon shape. The edges are carefully pressed together by hand to create five little "crests" or bumps.
In some villages, people might make them in a square shape and use a fork to seal the edges. However, this is not the traditional way. People from the old days in Crema used to say that using a fork was something country people did to save dough, as it meant less waste.
What's Inside? The Ingredients
Tortelli cremaschi have a wonderful balance of flavors. The filling is sweet and spicy, which is a nice contrast to the savory pasta and sauce. The secret to a perfect tortello is making sure the amount of filling and dough are just right so that all the flavors work well together.
The pasta envelopes should be quite thick. They also need to cook for a longer time than regular pasta, usually between 20 to 40 minutes. Using egg pasta for this dish isn't a good idea because it tends to lose the filling when cooked.
Making the Dough
Here's what you need for the pasta dough:
- Flour
- Water (or sometimes milk)
- Salt
- One egg for every kilogram (about 2.2 pounds) of flour. The egg helps the dough stick together.
To make the dough, you mix all the flour with lightly salted hot water. Then, you knead it until it forms a stretchy ball. When you're done kneading, the dough should be a light gray color. You can also use a pasta maker. If you do, add only one egg for every kilogram of flour and a spoonful of oil. This makes the dough more elastic. Recipes that use more than one egg per kilogram of flour are not considered traditional and don't work as well.
The Sweet and Spicy Filling
The filling is what makes these tortelli so unique! Here are the main ingredients:
- Crushed amaretti biscuits (the "Gallina" brand is a favorite in Crema)
- Breadcrumbs (only if the filling is too wet)
- Candied citrus peel
- Nutmeg (a spice)
- Mostaccino, a special spicy biscuit from Crema
- Egg yolks
- Salt
- Grated Grana Padano cheese
- Grated lemon skin
- Marsala (a type of sweet wine)
- Mint candies (no more than four for every kilogram of flour)
- Raisins, soaked in water to make them soft
Some people might add meat or broth, but these are not part of the traditional recipe.
To make the filling, you put all the ingredients into a mixing bowl. This includes the crushed amaretti biscuits, the softened and dried raisins, the crumbled Mostaccino biscuit, the grated mint candies, grated citrus peel, grated cheese, egg yolk, lemon skin, a little breadcrumbs, and Marsala. If the mixture is too dry, you can add a little broth to make it softer. Once mixed, let the filling sit in the fridge for a whole day.
The next day, prepare the dough and let it rest wrapped in a cloth for about an hour. Then, roll out the dough into thin circles. Place small amounts of the filling onto each circle and fold them into half-moon shapes. Make sure to press the edges together three times to seal them well. Finally, cook the tortelli in boiling salted water, stirring gently sometimes so they don't stick together.
How to Serve Them
Tortelli cremaschi are usually served with:
- High-quality butter, gently melted or fried with sage leaves. Some people prefer to use uncooked or just slightly melted butter.
To serve, layer the cooked tortelli in a wide serving dish. Pour the melted butter and sage over them, and then sprinkle with grated Grana cheese. Let them sit for a few minutes before serving so the flavors can blend.
