Hi everybody, today I want to share with you the recipe of my favourite cake, a really traditional sweet from the area among Modena, Ferrara and Bologna, the

 

TORTA DI TAGLIATELLE

 

Ingredients for 6/8 servings:

For the short pastry dough

200 gr 1 cup flour 00

80 gr just over 1/3 cup butter

80 gr just over 1/3 cup sugar

1 egg

ome grated lemon peel

just a bit baking soda

 

For the tagliatelle

100 gr 1/2 cup flour 00

1 egg

 

For the filling

90 gr just under 1/2 cup peeled and toasted almonds

90 gr just under 1/2 cup sugar

two table spoons Sassolino or other liqueur you prefer

 

For the garnishing

 

10 gr 2 tbsp sugar

1 tbsp Sassolino or other liqueur

some butter

Method

torta tagliatellePrepare the short pastry: mix the sugar and the butter quickly, then add the other ingredients. Mix well, film and let the dough rest in the fridge for at least 30 minutes.

Prepare the tagliatelle: mix the egg with the flour until the dough is elastic. Film and put it in the fridge for at least 30 minutes. At the end roll the dough by the pasta machine or by the rolling pin. Let the stripes dry for some minutes, then cut the tagliatelle. If you have the pasta machine, cut them by using the tagliatelle tool, if you don’t have the pasta machine, put a little flour on the stripes you have formed already, then roll them and cut them in stripes 5 mm thick, by using a sharp knife. At the end, unroll the tagliatelle and let them dry on the pastry board. In this case, I made tagliolini, thinner than tagliatelle.

Now you can prepare the filling: chop the almonds in pieces not too small, mix them with the sugar and with the Sassolino or other liqueur.

Line the short pastry in a pan, spread it with half of the almond filling, cover it with half of the tagliatelle, then put the remaining almond filling and cover it with the remaining tagliatelle. Spread them with the sugar and Sassolino for the garnishing, and then put on the cake some small pieces of butter.

Bake at 350° F (180° C) for 35 minutes. Serve cold. To taste spread the cake with some powdered sugar before serving.

 

 

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