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Hi and welcome to Infinite Gastronomy TV: Holiday Edition were in the beautiful town
Bolzano surrounded by the Dolomite Mountains today there is a Christmas market
We are gonna show that to you. Take a look.
Each year Bolzano hosts Italy's largest Christmas market where from the
end of November to the beginning in January
local artisans present traditional Tyrolean arts and crafts for the holiday season.
This region of Italy has a strong historical connection to Austria
and has adopted the Christmas market tradition like many of its counterparts
in Austria and Germany.
At the Christmas markets you can find tree ornaments, Christmas gifts and
decorations,
as well as local food and wine on sale. At the Christmas market at Bolzano
there's also an area called
the "Bosco Incantato" or the Enchanted Forest where you can try typical up foods
of the region
like apple strudel, soft pretzels and hot mulled wine.
Bolzano is a beautiful city nestled in the Dolomite mountains
with a mix of Tyrolean and Italian food culture. Most of the center city is
closed off to cars which makes strolling its long shopping street a delight
any time of the year. In the winter the area is well known to skiing and snowboarding enthusiasts,
and in the summer is a spectacular area for hiking
or just appreciating the nature and the fresh air.
Welcome back to our holiday special
Christmas in Italy is a very important time and it's known for a lot of baked
goods
and sweets such as the Pand'Oro or the Panettone
or torrone as we have here, but today we're to be making something from the
Emilia Romagna region called Tortelli fritti, that's a fried
almost like a ravioli and inside is
different jams, you can be creative with the mix
and then we fry it, and it's sweet and it's delicious
and we're gonna prepare that for you today. Our first step is to make the
dough
we've already mixed our dry ingredients in the bowl which we're going to add
a bit of butter, 3 eggs,
and then the
grated peel of one lemon.
And now all of our ingredients are in the mixer and we're using our dough hook
and we're gonna start to mix on medium speed
for about 10 minutes
our dough is just about finished this is the right texture, if yours seems a
little dry
add another egg or two. The dough has rested
and now we're going to roll it out, we want it to be slightly thicker than a
rolled sheet of pasta like you might making a lasagna and not too thin or
they'll break when we fry them.
And that's ready
we are going to take a form or a round and start
cutting our Tortelli.
We finished cutting our tortelli and now we're gonna fill them. We have some
amaretti cookies that we just put through the food processor and a mixture of jams
in this case we've used quince jam,
mixed forest fruit jam and apricot jam
mix those all together. Now we're going to put the cookies
into the jam and mix that as well.
Then we take the tortelli
put a little bit, have the mixture in the middle
not too much we don't overfill them
because they'll break when we fry them, and then simply fold over
and pinch the edges
just like that
and after we've finished doing all them, they are ready to fry. We're frying our
tortelli in extra *** olive oil
and we only want to put in three at a time as to not
reduce the temperature of the oil too much, and when you see them
starting to turn golden brown on the bottom turn them over.
We've sprinkle some powdered sugar on top of our finished tortelli
and they're ready to eat.
A very special thank you to aunt Silvana for providing the original recipe
down in Modena, and a warm Merry Christmas and Happy New Years
to all of you at home. Thanks again for joining us and we'll see you in the New Year.