The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 13 October 2003. It recalls the recipe of the homonymous dish that identifies the town of Molinella (BO), registered as a De. Co., , Municipal Denomination mark.
INGREDIENTS (4 servings)
For the shortcrust pastry:
- 250 g flour
- 100 g sugar
- 80 g butter
- 1 teaspoon baking powder
- 1 pinch of salt
For the filling:
- 400 g almonds
- 180 g sugar
- 100 g candied citron and orange
- 200 g butter
- 50 g vanilla sugar
- Sassolino liqueur or bitter almond liqueur
- 80 g "amaretti" (oprional)
For the dough:
- 200 g flour
- 2 eggs
- water
PREPARATION
Pour the flour in a mound on the pastry board, pour the whole eggs in the center and mix quickly with your fingertips. Knead the mixture, adding a little water if necessary, then shape the dough into a small block and let it rest for one hour, covering it with a cloth. Roll out the dough with a rolling pin and let it dry slightly, roll it and make very thin tagliatelle out of it. For the shortcut pastry: mix the flour with the baking powder and a pinch of salt, pour the mixture in a mound on the pastry board, add the egg, the softened butter cut into small pieces and the sugar, work all the ingredents quickly until you get a smooth mixture, then shape it into a ball, wrap it into candied fruits, the almonds (and the amaretti), then pour everything into a bowl, adding the sugar, 150 grams of melted butter, then pour the filling, leveling it with the back of a spoon and cover everything with the small tagliatelle, pouring on them the remaining melted butter and the vanilla-flavored sugar. Cover the cake with parchment paper and bake at 170° C for 30 minutes; halfway though the cooking process remove the paper, so that the tagliatelle can brown, then sprinkle them with icing sugar.
Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...
