Tortelli di Zucca

These tortelli with a pumpkin filling are surely the most emblematic and representative element in Mantuan gastronomic culture. The recipe for these tortelli di zucca is very old and is probably a popular re-elaboration of the more noble agnolino in an attempted reproduction at low cost (Alberini, 1987:32). Its origins are lost in the flow of culinary history: in fact, no mention is made in historical documents of its origin or the first appearance of this dish, but “i tortelli” are, without shadow of a doubt, one of the elements characterising our city. Mantua could perhaps be imagined without its lakes or the castle, but there could be no Christmas Eve without these “pumpkin parcels” [Tassoni, 1964:263]. » Continue reading “Tortelli di zucca”

Lumache al burro d’erbe Al Bersagliere

Agnoli in brodo

Ingredients: for 4 servings
24 clean snails (cooked for a long time in meat broth with thyme, garlic and bay leaves) – 300 g. clean spinach blanched in salted water – 200 g. of herb butter (butter, basil, dill, tarragon, onion, parsley, garlic, mint, salt, pepper and nutmeg) – 100 g. butter – meat broth as required.

Preparation: put the snails and half of the herb butter in a saucepan with a little broth and leave for a few minutes. Toss the spinach in a pan with a little butter, salt and pepper; form a bed of spinach on the plate and arrange the snails on top.
Filter the butter used in cooking, bind it with the remaining herb butter and pour over the snails.

Recommended wine: Sauvignon; Vie de Romans

Recipe proposed by Massimo and Roberto Ferrari
Taken from “Di terra e di acqua” ed. Franco Angeli.