Alla Roncole
Offers 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.

La ricetta:
Tortelli with nettle filling in nut sauce

Ingredients
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


Preparation
Green 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.