Recipe: Tortelli con la coda of Vigolzone

Ingredients:

For the filling
- Ricotta
- Grana padano D.O.P.
- Fresh spinach or chard
- Eggs
- Nutmeg
The proportions should be such that for every 100 of ricotta, the Grana padano D.O.P. should vary between 18 and 22 and the greens, just boiled and lightly squeezed, between 10 and 15.

For the pasta
- Flour 00
- Eggs
- Water
- Salt
For each kilo of flour you need 5 eggs, or more, depending on the humidity. The quantity of water varies according to the dough but should never exceed 20 cl, so as to guarantee that the pasta remains compact during cooking.

Prepare the pasta and knead and roll it so as to obtain sheets of pasta that are then cut into rectangles 70x100 mm.
Prepare the filling, chopping the chard (or spinach) finely and amalgamating all the ingredients using a wooden spoon, so as to obtain a smooth creamy consistency.

Using a spoon or a fork, place some of the filling in the centre of each rectangle. Close it by hand so as to achieve the traditional seal as if it had been sewn.
Boil the tortelli in water. They are cooked when they float.

The traditional dressing is with butter. Sage can be used too. On particular occasions, and especially during the season, the tortelli are also served with a mushroom and tomato sauce.
Pictures
Related items
  • Tortelli con la coda
    The De.Co. pasta of the municipality of Vigolzone is a very thin sheet of pasta wound round a soft filling of ricotta and greens and closed with the unmistakeable "tails".

  • Wine & food
    Wine & food
  • Places to eat
  • Nature
    Nature
  • Art and Culture
    Art and Culture
  • Where to stay
  • History of the Nure valley
    History of the Nure valley
  • Traditions and Curiosities
    Traditions and Curiosities
Visit Emilia | visit the Italian food valley
Emilia Romagna Turismo – Sito ufficiale di informazione turistica
Iat Val Nure e Val Chero
Tel +39 0523 870997
iat@valnure.info

Viale del Castello,
29020 Grazzano Visconti, PIacenza, Italy

Opening period
da Marzo a Dicembre

Opening period
from March to December

Opening days:
from Tuesday to Saturday
from 10.00 to 13.00
Sunday
from 10.00 to 13.00
from 14.00 at 17.00
© Tutti i diritti sono riservati
IAT Grazzano Visconti Val Nure e Val Chero - telefono: +39.0523.870997 - fax: +39.0523.870997 email: iat@valnure.info
Privacy Policy
Questo sito o gli strumenti terzi da questo utilizzati si avvalgono di cookie necessari al funzionamento ed utili alle finalità illustrate nella cookie policy. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie, consulta la cookie policy.
Chiudendo questo banner, scorrendo questa pagina, cliccando su un link o proseguendo la navigazione in altra maniera, acconsenti all’uso dei cookie.
Maggiori informazioniOK
- A +
powered by Infonet Srl Piacenza