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

Saatavuus: Varastossa

11,50 €

SHIPPING: working days

 
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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
 Tortelli di pasta fresca di erbetta e ricotta

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  • 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.

    Only for Europe