Italian family recipes with Roberta - italian food

ingredients for the dough: 800 gr flour (580 gr plain flour 00+ 200gr manitoba flour + 20gr durum wheat semolina flour) 325 ml double cream 150 gr milk 14 gr brewer's yeast 10 gr sugar 10 gr salt for cooking: 3-liter deep pan 1 liter peanut oil Thank you for the background music to www.bensound.com with "goinghigher" and “elevate”

Fresch pasta: Tagliatelle (noodles) in the old traditional italian's way Who better than my 93 year old mom can show how fresh pasta was once made. So I present Tina my mom who prepares the tagliatelle (noodles) ingrediants: for each egg 100 grams of flour and a teaspoon of extra virgin olive oil. I mainly use (90%) finely ground durum wheat flour the remaining percentage is type 0 flour. If the durum wheat flour is not finely ground, it is necessary to reduce the percentage to 50%. With one egg you get a generous plate of pasta. cook the tagliatelle in abundant boiling water, drain them as soon as they are afloat and season with the ragù Royalty Free Music from Bensound -"sunny"

150 gr honey 150 gr icing sugar 3 tablespoons of water 300/350 grams of almonds 150 gr flour 150 grams of candied cetron cut into cubes 150 gr of candied orange cut into cubes 1 Teaspoon of ground cinnamon 1 pinch of nutmeg greaseproof paper baking sheet wafer sheet (host) baking tray 18 by 28 cm oven at 160 degrees celsius for 30 minutes Background music: “bensound-inspire” https://www.bensound.com/

300 grams of shelled walnuts 200 gr amaretti biscuits 100 gr dark chocolate a small glass of dry Marsala wine 5 eggs 5 heaping tablespoons of sugar 500 ml of fresh cream Background music: “bensound-creativeminds” https://www.bensound.com/

600 gr ox tongue 600 gr ox bones 250 gr chicken 1 big onion 1 celery leaf 2 tomato 1 potato (brushed clean) 2 carrot 10 peppercorns 2 table spoon of salt

Ingredients for the filling: 500 gr ricotta 100 gr grated Parmesan cheese (you can also use other types of soft spreadable cheeses instead of ricotta and parmesan) 1 egg 40 gr (approximately) chopped parsley and garlic breadcrumbs to harden the mixture (only if necessary) salt and pepper Ingredients for fresh pasta: 3 eggs 250 gr finely ground durum wheat semolina flour 50 gr type 0 soft wheat flour (100 g of flour for each egg) a spoonful of olive oil Ingredients to season tortelloni: 100 gr butter a water's glass of tomato puree 3 or 4 sage leaves salt and pepper

4 porck chops 1/2 cabbage red and 1/2 white 2 apple 2 small onions a hand full of raisins 1/2 glass of wine spices mix (sage, thyme, rosemary, laurel, garlic) salt and olive oil

The ingredients for almost 1.5 kg of tortellini (about 10 servings) are: for the stuffing: 400 gr of pork loin 200 gr of Parmesan cheese from Reggio 200 gr of Parma ham 200 gr of Bologna mortadella 1 egg abundant grated nutmeg milk as required for pasta: 4 eggs 350 grams of durum wheat flour 50 grams of soft wheat flour 1 tablespoon of olive oil The origins of the tortellino are ambiguous, steeped in tales and legends, involving historical characters and divinities. Venus comes first of all. Yes, because it is from his navel that the product would take shape. The legend traces it all back to the episode of the Kidnapped Bucket, which resulted in one of the great battles of the Middle Ages, that of 1325 between Bologna and Modena. The triggering cause was the theft of a worm-eaten bucket. Following the narration of the Modenese poet Alessandro Tassoni in 1624, then resumed in the 19th century by Giuseppe Ceri, the divinity Venus, Bacchus and Mars also took part in the battle, siding with the people of Modena. After spending the night in an inn in Castelfranco, Venus was surprised completely naked by the owner who went to wake her up. The enthralled man tried to reproduce its features, specifically the splendid navel, with a handkerchief of pasta. Given the dispute over the paternity of the tortellino between the two Emilian cities of Modena and Bologna, it is certainly no coincidence that Ceri places the birth of the dish in Castelfranco, a town on the border between the two provinces. The only certainty is that the homeland is Emilia. thanks to Vlad Gluschenko - Patterns in the Sky - for the background music