tortelli d’erbetta – tipici parmigiani
(Pair with Lambrusco secca)
ravioli with erbetta – typical parmesan – Spinach – greens
ravioli with erbetta- typical parmesan
TORTELLI with erbetta
Tortelli filled with greens, a traditional dish of Parmesan cuisine.
Of course every family has its own recipe and
can vary the amounts of ricotta / herbs / parmesan cheese
(Prevails, however, the ricotta compared with herbs, unlike those reggiani which are very green and prevails the grass).
Here I have used:
1 kg of cow cheese
5 cups of greens (spinach are also fine)
2 eggs
2 cups of grated parmigiano-reggiano
salt, nutmeg
– I cleaned and washed the greens, no dry
– I put them to boil in saucepan with 1 cup of water
– I drained the liquid and squeeze; schiacciapate I use it, but it’s better with his hands;
– I chopped finely chopped so I like the faster…
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Nick Garrett 