Tortelli di ricotta alla piacentina is a traditional pasta dish from the Emilia-Romagna region of Italy. It is a type of tortelli, which is a stuffed pasta similar to ravioli. The filling is made with ricotta cheese, spinach, and Parmigiano-Reggiano cheese. The pasta is typically served with a tomato-based sauce or a butter and sage sauce.
This dish is particularly popular in the towns and communes of Piacenza, Parma, and Reggio Emilia. It can be found in many local restaurants and trattorias, as well as in specialty food shops and markets. Some recommended places to try tortelli di ricotta alla piacentina include Trattoria La Buca in Piacenza, Osteria del Teatro in Parma, and Trattoria del Tribunale in Reggio Emilia.
Tortelli di ricotta alla piacentina has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This means that it is a traditional food product that is produced, processed, and prepared using traditional methods and ingredients. Some of the specifications for this PAT include:
– The filling must be made with fresh ricotta cheese, spinach, and Parmigiano-Reggiano cheese.
– The pasta must be made with flour, eggs, and water.
– The tortelli must be cooked in boiling water for a specific amount of time.
To make tortelli di ricotta alla piacentina at home, you can try this recipe from Giallo Zafferano:
Ingredients:
– 500g flour
– 5 eggs
– 500g fresh ricotta cheese
– 200g cooked spinach
– 100g grated Parmigiano-Reggiano cheese
– Salt and pepper
– Tomato sauce or butter and sage sauce
Instructions:
1. Make the pasta dough by mixing the flour and eggs together until a smooth dough forms. Let it rest for 30 minutes.
2. In a separate bowl, mix together the ricotta cheese, cooked spinach, Parmigiano-Reggiano cheese, salt, and pepper.
3. Roll out the pasta dough and cut it into squares.
4. Place a spoonful of the ricotta filling in the center of each square.
5. Fold the pasta over to form a triangle and press the edges together to seal.
6. Cook the tortelli in boiling water for 3-4 minutes.
7. Serve with tomato sauce or butter and sage sauce.
Sources:
– “Tortelli di ricotta alla piacentina.” Giallo Zafferano. https://www.giallozafferano.it/ricerca-ricette/tortelli%20di%20ricotta%20alla%20piacentina/
– “Tortelli di ricotta alla piacentina.” Prodotti Agroalimentari Tradizionali dell’Emilia-Romagna. http://www.patr.regione.emilia-romagna.it/prodotti/tortelli-di-ricotta-alla-piacentina