< gastronomy in Parma - tortelli

Beet tortelli

  • Parmesan "anolini"
  • Beet tortelli
  • Tomatoes with Parmigiano-reggiano
  • Turkey cutlets with ham
  • Pasta with bean
  • Tagliatelle with ham
  • Parmigiano reggiano salad
  • Linguine with Prosciutto
  • Spaghetti with lemon
  • Gilded chicken breasts
  • Penne with raw tomato sauce
  • Parmigiano-Reggiano,
    mushrooms,Celery Salad

  • Ingredients for 6 people:
    For the stuffing: For the sheet of pasta:
    • 300gr of flour
    • 3 whole eggs
    For the seasoning: Preparation
    1. Boil the beet leaves, squeeze out the water and cut them up finely.
    2. Work in the ricotta with the beet, the egg, 100gr.of grated Parmesan-Reggiano cheese, salt and a pinch of grated nutmeg.Work in the ricotta with the beet, the egg, 100gr. of grated Parmesan-Reggiano cheese, salt and a pinch of grated nutmeg.
    3. Prepare the sheet of pasta by mixing the flour with the eggs.
    4. Roll out the pasta sheet as thinly as possible in strips of about 10cm wide.
    5. Mould the stuffing into small balls, about the size of a nut, place in a line along the strip of pasta at a distance of 4-5cm from one another; fold over the strip length-wise in order to cover the stuffing; squeeze with your fingers around the mound of stuffing. Form rectangular tortelli by cutting with an appropriate pastry wheel.
    6. Cook the tortelli in salted water, drain them well and season with strips of melted butter and grated Parmigiano-Reggiano cheese.



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