Tortelli Maremmani, 2 words that make me immediately remember my granny Amossina.
The cuisine from “Maremma” is linked to the endemic misery that characterized this land for many centuries.
What just said is witnessed by many dishes, almost all belonging to the “poor kitchen” tradition here in Tuscany.
All simple dishes in the Maremma cuisine; the richness of flavour does not come from the amount of different ingredients but from:
- the use of aromatic herbs and mushrooms
- slow and prolonged cooking
- the ability to cook curtyard animals, thus exploiting all that the area can offer.
Anyway Maremma is also, traditionally, livestock breeding land. That’s why is very popular in Maremma the ricotta cheese; we cand find it fresh, smoked or worked in various ways, also used for the preparation of the famous Tortelli Maremmani.
Among all the dishes of Maremma’s poor kitchen, the place of honor is certainly for tortelli maremmani; every Maremmans often dreams of having a good meal of tortelli, every housewife is happy to make everyone happy bringing to the table a nice tray of fragrant and steamy tortelli, made with their own hands …
All the restaurants, even the most sophisticated, make a race to present this simple and delicious peasant dish.
So it’s obvious that many customers and students on holiday here in Tuscany, ask for a Private Cooking Class with “Tortelli Maremmani” as first course and a gorgeous Ragu (meat Sauce) to season this tasteful and old dish.
font-weight: bold;”>TORTELLI MAREMMANI and HOMEMADE PASTA
Recipe by Erika Elia (Cuoche in Vacanza)
Prep time: 60 minutes
Cook time: 6 minutes
Total time: 66 minutes
For the Pasta
- 1,1 lb all purpose flour
- 5 eggs
- to taste whole milk
For the Filling
- 1 lb sieved fresh ricotta cheese
- 1 lb boiled spinach
- 5 tbsp grated parmesan
- 1 pinch nutmeg
- to taste salt
- to taste black pepper
Home Made Egg Pasta Recipe (for egg pasta, the ratio is always the same: 1 egg each 100 gr flour)
- My Granny and I shake the flour onto a wooden board, make a hole in the center and crack the 5 eggs into the hole.
- If you like you can make the “volcano” inside a large mixing bowl and add the eggs.
- Mix the eggs together with your fingertips gradually adding the flour (if necessary, add a small amount of milk).
- Knead the dough mix thoroughy until until a smooth and elastic dough is formed.
- Shape in a ball and put it to rest covered with a damp cloth for at least 30 minutes so that it will be easier to work it.
- roll out the dough with a rolling pin until it is thin and uniform. Cut into strips, ideally equal size
- take a strip and place a teaspoon of filling in small piles 3cm distance and
- cover with a second strip pressing the dough with your fingers around the piles of filling (to get off the air)
- cut the pasta using the pastry wheel in many 10cm side squares
- close every side helping you with a long fork passed in the flour
- put in salted (a handful of coarse salt) boiling water for about 6 minutes since it boils again
How making the filling
- Beat the egg in a bowl
- add sieved ricotta cheese, chopped spinach, parmesan, nutmeg, salt and pepper
- mix well
- put in the fridge to rest.