RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Put the flour in a fountain shape, add a pinch of salt and place the eggs, yolk, pieces of butter, sugar and grated lemon zest in the middle. Knead gently with your fingertips, forming a ball and keep it in the fridge for half an hour.
Roll out the dough, making sure it is not too thin and use a glass to cut out discs; place a table spoon of plum jam in the middle of each disc. Fold in a half-moon shape and seal the edges.
Once the tortelli are ready, arrange them on a baking sheet on some waxed paper and bake at 180 °C for 20 minutes.
Serve the tortelli cold after sprinkling some icing sugar on top.
FROM THE PARMAREGGIO 2011 "GIFTS FOR CONNOISSEURS" COOKERY BOOK
Sweet tortelli
| Ingredients | |
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serves 6: • 1/2 kg of "00" flour • 250 g of Parmareggio Butter • 250 g of sugar • 4 eggs • 1 egg yolk • 1 untreated lemon • 250g of plum jam • salt |
Preparation
Put the flour in a fountain shape, add a pinch of salt and place the eggs, yolk, pieces of butter, sugar and grated lemon zest in the middle. Knead gently with your fingertips, forming a ball and keep it in the fridge for half an hour.
Roll out the dough, making sure it is not too thin and use a glass to cut out discs; place a table spoon of plum jam in the middle of each disc. Fold in a half-moon shape and seal the edges.
Once the tortelli are ready, arrange them on a baking sheet on some waxed paper and bake at 180 °C for 20 minutes.
Serve the tortelli cold after sprinkling some icing sugar on top.
FROM THE PARMAREGGIO 2011 "GIFTS FOR CONNOISSEURS" COOKERY BOOK
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