a genuinely parmesan cuisine. Cold cuts, produced on-site, are strongly
recommended. Le Roncole, very close to Giuseppe Verdi’s native house,
is also the ideal stop on a cultural and historical route.
via della Processione, 179
Fraz. Roncole Verdi BUSSETO
all credit cards and ATM
Wednesday evening and Thursday
lunch: 12,00 p.m./14,00 p.m.
dinner: 7,30 p.m./9,30 p.m.
Tortelli with nettle filling in nut sauce
Dough: 500 g flour, 5 eggs, 250 g quick-boiled spinach.
Filling: 300 g ricotta (cottage cheese), 100 g Parmigiano-Reggiano, 200
g quick-boiled spinach, 1 egg-yolk, salt and nutmeg. Nut sauce: 100 g
minced nuts, 30 g fresh cream, salt and pepper
dough: get a standard pasta dough and add a handful of quick-boiled spinach
(minced) to obtain the green nuances. Filling: mix in ricotta,
Parmigiano-Reggiano, 1 egg and the fresh nettle after quick-boiling,
wringing and mincing. Add a pinch of salt and some grated nutmeg. Fill
the tortellis with this dough giving them the form you wish. Nut sauce:
bleach a clove of garlic in a pan with two tablespoons of oil, remove
it and roast the minced nuts; add a half glass of milk, a pinch of salt,
a few pepper and a handful of Parmigiano-Reggiano.
Remove from flame as soon as the sauce thickens. Let tortellis quick-boil
and dress with hot sauce.