This document provides recipes for three Italian desserts: 1) Cappelletti romagnoli, which are pasta squares filled with a mixture of meats, cheeses and herbs that are rolled and boiled. 2) Torrone, a nougat candy made by cooking honey and sugar into a caramel and incorporating almonds and egg whites. 3) Pandoro with mascarpone, where slices of pandoro bread are layered with a cream made from mascarpone cheese, eggs, sugar and chocolate chips, moistened with coffee.

2. Cappelletti romagnoli
For the filling:
 350 g turkey breast, sliced
 300 g pork loin, boned and sliced
 55 g crescenza cheese (very soft
and fresh cheese)
 55 g ricotta cheese (fresh cheese
from milk whey)
 4 tablespoons Parmesan grated
cheese
 30 g unsalted butter
 Pinch of nutmeg
 8 tablespoons extra virgin olive oil
 2 fresh sage leaves
 Fresh rosemary
 Salt
 Pepper

3. Preparation:
Prepare dough and allow to rest, covered with a napkin.
Meanwhile prepare filling for tortellini. Melt butter in a
non-stick frying pan and then add oil, sage, rosemary and
meat slices. Season to taste with salt and pepper and fry
lightly for some minutes. Then cut meat into little pieces
and purée it with crescenza, ricotta, Parmesan and a pinch
of nutmeg in a blender or food processor.
Roll out on lightly floured surface the pasta dough,
beginning from the center, to a thickness of 0,2 cm ; you
have to use a long pasta rolling pin for this but you can also
use a pasta machine. Drop 1/2 teaspoon of the filling in
vertical rows about 5 cm apart.

4. Using a pasta wheel, cut vertical and then
horizontal lines in order to obtain square
shapes.
Dip a pastry brush or your fingers sparingly
in water and moisten the pasta dough round
the filling. Refold every square in order to
obtain a triangle and press the dough
sheets together around the mound of
filling. Roll up every piece around your
pinkie, pressing the ends very well.
Tortellini are ready.

5. Transfer to a floured tea towel
and rest for at least 1 hour. You
can store up to 1 day, if
preserved in a cold place. Be
careful to avoid sticking.
Boil in abundant salted water.
Control cooking time tasting a
piece of pasta.
GNAM
GNAM
It's difficult to say how
much time is necessary for
cooking them: it depends on
different things such as
pasta thickness.
Drain pasta very well and
dress with a meat sauce.

6. Torrone
Ingredients:
 700 g of honey
 800 g of blanched, peeled almonds
 800 g of sugar
 4 eggs whites
 Rice paper or edible wafers
of the kind used for baking

7. Preparing torrone at home is not easy; one needs
exercise great care in the cooking, stirring the
ingredients constantly to obtain a well-amalgamated
mixture.
Begin by cooking the honey
for an hour over a double
boiler,
stirring constantly,
until it has caramelized.
Preparation:

8. In the meantime make a syrup with
the sugar (whit three volumes of
sugar
to two volumes water), heating the
mixture gently.
Beat the egg whites to stiff peaks,
and add them, a little at a time, to
the caramelized honey. Mix and
continue cooking, directly over a low
flame, stirring all the while. The
honey will begin to expand and
become frothy; continue mixing for
a few more minutes and gradually
incorporate the syrup, mixing well.

9. Continue cooking and stirring, and when the mixture begins
to tighten up and harden, incorporate the almonds.
Mix thoroughly and turn the mixture into a pan, preferably
square or rectangular in outline, that you have lined with
wafers or rice paper. Cover the top of the torrone as well,
and press down so as to level the torrone and press out any
air bubbles that may have formed. When the torrone has
cooled, turn it out onto a wafer-lined work surface, and use
a sharp knife to slice it as you prefer. The best way to cut
a crumbly torrone is to place the knife blade on the torrone
and tap it sharply with the other hand to obtain irregularly
shaped chunks of torrone.
Torrone should be kept sealed in a cool dry place.

10. Ingredients
 A pandoro
 500 g of mascarpone
 5 or 6 tablespoons sugar
 5 or 6 tablespoons chocolate
chips
 5 eggs
 A cup of coffee
Pandoro with
mascarpone

11. Separate the whites from the yolks of eggs,
mix the egg yolks with sugar and then add
the mascarpone.
Good!

12. Whisk the
egg yolks and
add them to
the
compound.
After that
add to the
cream the
chocolate
chips.

13. and cover each
layer with the
coffee and the
cream. Finally
dusting with a
little sugar icing
Then cut the
pandoro
horizontally to form
stars