Prep 1 hr 45 mins
Cook 30 mins
Posted for the Zaar World Tour 2006. From the "Northern Italian Cooking" cookbook. I haven't tried this recipe yet. This is a sweet torelli from the Emilia-Romagna region in Northern Italy. Note: prep time includes refrigeration time.
- 2 1⁄2 cups all-purpose flour
- 3 eggs
- 1⁄3 cup granulated sugar
- 1 lemon, zest of, grated
- 1⁄2 cup butter, very soft for hand mixing, cold and in small pieces if using food processor
- 1⁄3 cup chilled white wine
- strawberry jam or other jam
- oil, for frying
- powdered sugar
- Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, butter and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.
- If using a food processor, place flour, eggs, sugar, lemon zest, and butter into processor. Using a metal blade, process until ingredients are blended. Add wine and process until dough forms a ball. Wrap dough in waxed paper and refrigerate 1 hour.
- On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round scalloped pastry cutter or a glass, cut dough into circles. Put 1 heaping teaspoon of jam into each circle of dough. Fold each circle in half and press edges firmly.
- Pour oil 2-inches deep in a large saucepan or deep-fryer. Heat oil to 375ºF or until a 1-inch cube of bread turns golden brown almost immediately.
- Using a slotted spoon, lower tortelli a few at a time into hot oil. Turn tortelli. When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.