Wednesday, December 23, 2009
Fruit Preserve Filled Pastries (Raviole Bolognesi)
Christmas is here and these traditional pastries from Bologna and its surroundings are the perfect way to help us to celebrate it.
In the last article I explained how to prepare the Mostarda (mustard) Bolognese but I also promised you a further recipe where you can use it: so let's talk about these pastries, usually called "raviole", that are filled with that mustard and were prepared in countryside homes to celebrate special occasions and festivities, just like now. It's an extremely easy recipe but its taste really lies in its simplicity.
Ingredients (serves 6)
4½ cups cake flour
1 cup granulated sugar
5 oz butter
1½ cup of "mostarda bolognese" preserve
1 teaspoon baking powder
Sieve the flour and mix with butter and backing powder. Create a well and pour into sugar, a pinch of salt and eggs. Knead the ingredients until you have a well amalgamated dough, then spread it out with a rolling pin until it will be about 1/5 inch thick. Cut the dough into circles and put a teaspoon of preserve in it. Close the circle folding it in two and pressing the edges together. Cook in the oven at 350F for about 20 minutes then sprinkle them with some other sugar and let them cool a bit before to serve (they're good also completely cold btw).
The other articles of the reportage: Tales from the "Bassa" (Flatland):
Tales from the "Bassa" (Flatland) - Introduction
Traditional Sourdough Pork Fat Bread: the "Coppia Ferrarese"
Quinces and Plums Preserve
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