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  • TUSCANY - Mantovana

TUSCANY - Mantovana

SKU:

40 minutes

6/8 servings

 

INGREDIENTS

Viaggio flour 4oz

4 egg yolks

1 egg

Sugar 5oz

Butter 5oz

1 teaspoon yeast

1 lemon (peel)

1 teaspoon vanilla extract

Pine nuts to taste

Almonds to taste

For serving:

10oz ricotta cheese

Powdered sugar to taste

5/6 fig

For Moscato sauce:

1 cup Moscato passito

3oz sugar

 

DIRECTIONS

Brings water to boil in a small saucepan and add into it the almonds for few minutes. Drain and rub them between the edges of a dish towel to facilitate you to remove the skin. Dry with paper towels, mince them with the knife and do the same with the pine nuts. Melt the butter in the microwave. In a bowl beat the eggs with the sugar until you get a soft and white cream. Add the vanilla extract and lemon peel. Add the Viaggio flour together with the yeast. Finally add the butter, a little at a time, mixing well with a spatula until the mixture is smooth.

Pour the mixture into single portion molds, greased and floured, filling them to .75. Sprinkle with chopped almonds and pine nuts and cook in a preheated oven at 355F for about 20 minutes. Make cool completely before remove them from the molds. Meanwhile prepare the sauce: in a large saucepan pour the wine and let the alcohol evaporate. Then add the sugar, bring to the boil and leave on the heat until the sauce is reduced to 1/3 of its initial volume. Serve the mantovane together with ricotta mixed with powdered sugar to taste and complete with fresh figs, cut into wedges and pour the sauce on top.

 

ENJOY!

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  • Home
  • About
    • Contact
    • BROCHURES
  • Products
    • All Products
    • Pasta
    • Tomatoes
    • Olive Oils
    • Technical Info
  • Recipes
    • Our Chef's Recipe Videos
    • written Recipes