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THE RESTAURANT


THE OWNER

THE RECIPE

 

Il Piccolo Principe
In this restaurant, peaceful and undisturbed, you can count on a wide choice of wines, local specialities and also a touch of creativity for the most demanding palates.

ADDRESS:
Strada Budellungo, 96 - Coloreto
43100 PARMA
[view map]

TELEPHONE:
0521640054
FAX:
0521640308
ACCEPTED PAYMENT:
all credit cards and ATM
CLOSED:
Open all week long

OPEN:
lunch: 12,00 p.m./3,30 p.m. ,
dinner: 8,30 p.m./12,00 p.m.

RESERVATION RECOMMENDED

MAXIMUM ACCOMODATION: 70

 


The recipe:
Cheese-filled tortelli
with oil, pepper
and Parmigiano-Reggiano

Ingredients (serves 6)

Filling: 400 g chopped herbs (green leaves of young beets or spinach beets), 200 g fresh ricotta (cottage cheese), 2 eggs, 300 g grated Parmigiano-Reggiano, 1/2 chopped shallot, 1 tsp. extravirgin olive oil, salt, pepper, chilli. Mix parboiled and wrung herbs into the other ingredients.

Preparation
Prepare a pasta-dough by mixing 12 egg-yolks, 1 kg flour and a teaspoon of oil. Let it rest for half an hour in the fridge and roll it out repeatedly for a stronger tightness before cutting into small squares and filling with the cheese&herbs paste. Let tortelli boil in salted water and dress with extravirgin olive oil, Parmigiano-Reggiano and freshly ground pepper.





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