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Mozart lived in Italy for a certain period between 1770 and 1773, producing there 3 important operas, Mitridate Re di Ponto (1770), Ascanio in Alba (1771), Lucio Silla (1772).

During that period, Mozart and his father must have certainly eaten many typical Italian Rice dishes, already very famous there, like the Rice Timballi.

Enjoy these original Mozartian recipes!

The English modern version of these recipes is an exclusive property of MozartCircle.
Pheasant & Mozart
Mozart, Rice & Venice Gnocchi
The Rice Series No. 4
1. Rice Dumplings/Gnocchi Venice Style (1790)
A series of famous rice recipes which were already very popular, when Mozart & his father Leopold visited Italy for the first time in 1770, and which soon became international dishes!
DIFFICULTY:
Rice Gnocchi from Venice for Mozart... What else?
1. RICE DUMPLINGS/GNOCCHI VENICE STYLE (1790)

Rice Flour was already very common in the 18th century and was regularly used to cook delicious recipes.

INGREDIENTS:

Egg Yolks (12; fresh; no white)
Rice Flour (ca. 350/400gr.)
Cow Milk (ca. 0,4/0,5l; fresh)
Butter (unsalted)
Butter (unsalted, melted)
Grated Parmigiano Reggiano or Grana Padano cheese
Sugar (a pinch; optional)
Cinnamon (finely minced; a pinch; optional)

METHOD:

1. Put the 12 egg yolks and the rice flour in a pan. Mix the ingredients and let them simmer gently, while you keep stirring the mixture with a wooden spoon. Add, immediately and gently, the milk, until you get a fine and smooth cream of eggs, milk and rice flour.

2. When it's ready, add salt, ca. 100gr. of butter and ca. 60 gr. grated cheese. Adjust salt to taste.

3. Now pour the mixture onto a buttered surface and create a block of cooked rice flour of ca. 1cm height.

4. Now wait until the cooked rice flour block is completely cold.

5. Then, with a knife, cut the rice flour block, in order to create a complete series of small gnocchi/dumplings.

6. When the gnocchi/dumplings are ready, put them in a Terrine, by creating a series of layers.

7. Each layer of gnocchi must be prepared in this way: create a layer of gnocchi, then add grated cheese and melted butter; then create a 2nd layer of gnocchi, add grated cheese and melted butter. Create the last layer the same way.

8. Put the Terrine in hot oven, until the last layer of gnocchi gets a golden/brown colour.

NOTES:
Following an old Italian tradition, you can add to the last layer of gnocchi also a pinch of sugar and some cinnamon.

GNOCCHI DI RISO ALLA VENEZIANA
Mettete in una cazzarola dodici rossi d'uova, con un buon pugno di farina di riso, mescolate con una cucchiaia di legno, stemperate poco per volta con latte di vacca a proporzione della farina; fate stringere sopra il fuoco come una Crema pasticciera, osservando che sia ben cotta acciò non senta la farina; prima di levare dal fuoco metteteci un pezzo di butirro, un pugno di parmigiano grattato, e sale a sufficienza, poscia versate sopra un tondo di rame alla grossezza di un dito unto di butirro. Quando la dose sarà fredda, tagliate i Gnocchi a mostaccioletti; aggiustateli nella Terrina, conditeli suolo per suolo con parmigiano grattato, e butirro squagliato, terminando col butirro; fategli prendere un bel colore al forno, e serviteli subito. Vi è chi mette un poco di zucchero, e cannella fina quando li condisce nella Terrina.