TORTELLI D’ERBETTA

TORTELLI D’ERBETTA

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The parmesan tradition wants tortelli d’erbetta “longh col so covvi, tgniss sensa vansaj, foghè in t al buter e sughè col formaj” wich means tortelli have to be quite long with their pasta tail, the pasta has to be compact, drowned in butter and dried with parmesan cheese. The ideal tortello is therefore not a perfect rectangle but has its pasta tails quite hard and compact so it does not break while cooking.

The perfect seasoning is a “lake” of butter in which the tortelli sail, dried only by an abundant dose of grated Parmigiano Reggiano. The preparation of tortelli referres to an ancient parmesan tradition about the night of Saint John on the 23rd of June, when people gather together to eat tortelli, usually in the strees, to collect the morning dewdrops that is said miraculous.

Ingredients for 6 people

For the stuffing:
6 hg of soft and fresh ricotta;
3 hg of raw herbs (chards) or spinach;
1 egg;
3 hg of Parmigiano reggiano (grated);
Nutmeg, add salt to taste.

For the pasta:

1 Kg of flour;
4 eggs;
Water to knead.

Preparation:

Boil the herbs, drain them, sauté them with a little butter and then chop them roughly; once cooled, mix them with the other ingredients. So the filling is ready to be placed on the homemade pasta sheets that then must be folded so the filling stays in. Then cook the tortelli in boiling water for a few minutes. Drain and place them on the plate, watering them abundantly with melted butter and sprinkle with grated Parmigiano Reggiano.

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