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Hazelnut Tortelli
Bergamo (Lombardia) — Mother recipe · en it
A classic of Bergamot cuisine, hazelnut tortelli are sweet and crunchy, perfect for an aperitif in summer.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 250g of flour
- 150g of butter
- 150g of ground hazelnuts
- 100g of sugar
- 1 egg
- 1/2 packet of yeast
- Pinwheels
- Oil for frying
Method
- In a bowl, mix the flour with the yeast and a little water. Add the melted butter and oil, then add the egg and mix until you get a homogeneous dough.
- Add the ground hazelnuts and sugar to the dough and mix well.
- Divide the dough into pieces and form tortelli with a pinwheel.
- Fry the tortelli in hot oil until they become golden and crunchy.
- Drain and serve hot.
The story
Hazelnut tortelli have been prepared in Bergamo for centuries, with recipes dating back to the 18th century. They became particularly popular during the summer months, when dried fruit was one of the main sources of energy.
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