It’s a typical recipe from Piacenza, called “turtej” in the local language.
\nA mixture of ricotta cheese, herbs, spinaches and grated cheese inside a subtle pastry. It’s handmade and every single “tortello” has the typical “tail” shape.<\/p>\n
In 2006 “tortello con la coda” gained the De.Co. recognition from Vigolzone, which originally created its shape.
\nIn 1351, the cooks of Vigolzone’s Castle realized this typical stuffed pasta in honor of Francesco Petrarca, prestigious guest of Bernardo Anguissola.<\/p>\n
Every year, the third week of July, the tortello’s festival is celebrated in Vigolzone.<\/p>\n","protected":false},"featured_media":26476,"template":"","territorio":[937],"categorie_enogastronomia":[1059,968,967],"class_list":["post-27613","enogastronomia","type-enogastronomia","status-publish","has-post-thumbnail","hentry","territorio-val-nure-en","categorie_enogastronomia-municipal-denomination-de-co","categorie_enogastronomia-recipes","categorie_enogastronomia-typical-products"],"acf":{"aziende":"","livello_difficolta":"Facile","ingredienti":"
To prepare the mixture:<\/p>\n
To prepare the pastry:<\/p>\n
Prepare the pastry and create some rectangles 70×100 mm.
\nTo prepare the mixture, finely cut the spinaches and mix all the ingredients with a wooden spoon until you obtain a sort of cream.<\/p>\n
With the help of a spoon, put the mixture into a rectangle of pastry and close it up by hand, in order to give it the typical shape (it should look like a stitching).
\nPut the tortelli into boiling water: they’ll be ready when they’ll come to the surface.<\/p>\n
The traditional dressing is made with raw butter and sage. Tortelli can also be served with mushroom sauce.<\/p>\n","tipologia":"Main course","contatti_iat":false,"location":{"lat":"44.91625051427365","lng":"9.668721440585125","address":"Vigolzone"},"tecniche_tipiche":"","origini_storiche":"","ingredients":"","iat":33738,"localita":33112},"yoast_head":"\n