RECEPIES
Torta tagliatella
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A cake covered by real fresh egg tagliatelle, representing in an unusual way the true essence of Emilia.
This cake is also widespread in the Tuscan-Emilian Apennines, but it seems to have found a really comfy home in Ferrara.
According to tradition it was inspired by the blond hair of Lucrezia Borgia, the bride of Alfonso d'Este. True Muse of Este cuisine, Lucrezia’s hair also seems to have inspired the “crostini” of our typical bread, the coppia.
The shortcrust pastry shell of the Torta Tagliatellina - filled with a rich cream of almonds and sugar - is covered with a cascade of classic fresh egg tagliatelle, creating a unique and fragrant crust.
The perfect snack in all seasons!
InFerrara's Recipe
Traditional is…every family having its own recipe! This is ours.
Ingredients
Shortcrust
250 g flour
90 g sugar
140 g butter
1 egg
1 lemon
salt to taste
Tagliatelle
100 g flour
1 egg
Filling
300 g sliced almonds
300 g sugar
1 small grass of aniseed
Butter to taste
Icing sugar to taste
Procedure
First of all, you will need to prepare the shorcrust pastry. Knead the flour with butter, sugar, egg, a pinch of salt and grated lemon rind. Onceyou have a smooth and homogeneous dough, let it rest in the refrigerator for half an hour.
While the pastry is resting, prepare the fresh egg one. Mix flour and egg and then roll it out very thinly, cutting into fine noodles. Then mix almonds and sugar to obtain your filling.
Take your shortcrust pastry and roll it out into a buttered and floured mould. Fill with a layer of noodles, a layer of almond and sugar filling, repeat once more and finally add some butter flakes.
Bake the cake in the oven for about 30 minutes at 170° C and, once ready, drizzle with liqueur and sprinkle with icing sugar. Let cool and... your perfect, fragrant snack is served!
