In Cologno al Serio, in the province of Bergamo, the lady Rosa Ruggeri remained the only one to prepare the pasta in the towel. We do not know for sure if this dish was cooked elsewhere in the past, or if it is an exclusive recipe of the Ubbiali family. Certainly pasta in a towel was invented by Rosa's mother, Maria Gritti, which over the years has always been careful to pass on this dish from generation to generation, so much so that her daughter cooks it since she was a child. Now it's up to the grandchildren, Edoardo and Mattia Ubbiali, the last of only 14 years old, who is also enrolled in a cooking school, who are learning so that this unique and rare goodness should not be lost over time. In the past we only ate during special occasions, such as Christmas or New Year, as this is about a very challenging dish, which requires hours of preparation, as well as being composed of well ten ingredients: flour, butter, pancetta, shoulder, mortadella, eggs, fontina cheese, spinach, sage and salt. For this reason, today we do it at most once a month, usually on Sundays, when we meet with various relatives.
Here is the recipe for pasta in a towel, which is so called because it is wrapped and sewn into a towel. For this reason, before starting, get yourself a needle and thread!
The recipe for pasta in a towel
Ingredients for 5 people
For the dough
500 g of flour
1 teaspoon of salt
For the stuffing
3 ounces of mortadella
3 ounces of shoulder
2 ounces of boiled spinach
1 nd part of fontina
3 boiled eggs
For the seasoning
100 g of diced bacon
1 piece of butter
5 sage leaves
Method
Boil eggs and spinach.
Meanwhile knead the flour with a teaspoon of salt for 10 minutes, then roll out the dough with a circular rolling pin and stuff with spinach and boiled eggs, mortadella, fontina and shoulder.
Roll it up and close it well sewing with a needle and white thread so that it does not get too much water and does not swell.
Then dip it in warm water, adding a handful of coarse salt, until boiling. From this moment let it cook for 20 minutes.
Once cooked, slice the pasta into the towel and place at least three slices on each plate for each diner and season with an infusion of butter, bacon and sage.
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