20 Fresh Parma Tortelli with fresh pasta typical recipe from Parma 2 portions

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Краткая информация

Fresh beet tops and ricotta tortelli, typical recipe from Parma

If you’ve visited Parma, you will certainly have tasted “erbetta e ricotta tortelli” (a main Summer dish).
Traditional recipe of tortelli pasta made of eggs, flour and salt, with a filling of cooked beet tops and ricotta. Quick to cook (4 minutes), light and flavourful, envelope the taste of the land of Parmigiano Reggiano.

Only for Europe

Подробности

  • 20 Fresh beet tops and ricotta tortelli typical recipe from Parma 2 portions to be seasoned with butter and grated Parmigiano. Delivery: 3 days. Expiry: Min.15 days


  • If you’ve visited Parma, you will certainly have tasted “erbetta e ricotta tortelli” (a main Summer dish). Traditional recipe of tortelli pasta made of eggs, flour and salt, with a filling of cooked beet tops and ricotta. Quick to cook (4 minutes), light and flavourful, envelope the taste of the land of Parmigiano Reggiano.
    Recipe: In salted boiling water, cook the tortelli over low heat for circa 4 minutes. Drain and season with butter already melted in a pan with a sage leaf. Cover with an abundant amount of grated Parmigiano Reggiano.

    Allergens:

    eggs, milk and wheat (cereals containing gluten)

    ONLY FOR EUROPE