Tortelli alla lastra is a traditional dish from the Emilia-Romagna region in Italy. It is a type of pasta that is typically filled with various ingredients such as ricotta cheese, spinach, or pumpkin. The pasta is then cooked on a hot metal plate, giving it a unique texture and flavor.
This dish can be found in several towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma. In Bologna, you can find tortelli alla lastra at local trattorias such as Trattoria Anna Maria and Trattoria Serghei. In Modena, it is served at Osteria Francescana, a three-Michelin-starred restaurant. In Parma, you can try it at Trattoria Corrieri.
To make tortelli alla lastra, you will need the following ingredients: flour, eggs, salt, and the filling of your choice. One popular recipe is the spinach and ricotta filling. To make this filling, you will need spinach, ricotta cheese, Parmigiano-Reggiano cheese, nutmeg, salt, and pepper. The pasta dough is made by mixing flour, eggs, and salt, and then rolled out thinly. The filling is placed on one half of the dough, and the other half is folded over to create a pocket. The tortelli are then cooked on a hot metal plate until golden brown.
Tortelli alla lastra is a traditional dish that has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition. This recognition ensures that the dish is made using traditional methods and ingredients from the Emilia-Romagna region. The specifications for tortelli alla lastra include using local ingredients such as Parmigiano-Reggiano cheese and following traditional cooking techniques.
Sources:
– “Tortelli alla lastra: la ricetta tradizionale” – Giallo Zafferano (giallozafferano.it)
– “Tortelli alla lastra” – Emilia Romagna Turismo (emiliaromagnaturismo.it)