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METHOD
 
  1. Mix the Piacenza ricotta with the grana, salt and nutmeg.
  2. Prepare the dough: make a volcano shape with the flour, placing the eggs, oil and salt in the centre. Thinly spread the dough; cut 5 cm diameter circles and place the filling in the centre of each.
  3. Put the circle in your left hand and close it in a plait style using your...

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METHOD
 
  1. Mix the Piacenza ricotta with the grana, salt and nutmeg.
  2. Prepare the dough: make a volcano shape with the flour, placing the eggs, oil and salt in the centre. Thinly spread the dough; cut 5 cm diameter circles and place the filling in the centre of each.
  3. Put the circle in your left hand and close it in a plait style using your right hand so the dough overlaps, pinching it as you go.
  4. Cook the plaits in boiling water, then drain and sauté in a pan with extra virgin olive oil.
  5. Serve and cover with an abundant sprinkling of spinach powder.

P.S. This recipe is a typical dish served during Lent in Piacenza (Northern Italy). If you wish, the spinach can be replaced by wild herbs, e.g. nettles, dandelion or rapeseed. Butter and sage are traditionally used to dress this dish.

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Ingredients 4 persons
  • DOUGH
  • 175 g semolina
  • 325 g flour
  • 3 whole eggs
  • 7 egg yolks
  • Salt
  • Oil
  • FILLING
  • 300 g Piacenza ricotta cheese (curd)
  • 100 g grated grana cheese (cured 24 months)
  • Salt
  • Nutmeg
  • CONDIMENT
  • Extra virgin olive oil
  • Spinach poder dried 48 hours at 45ºC
  • Crushed and Sieved.
Recipes. The Cook & Chef Institute