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TORTELLI ALLA PIACENTINA

Learn how to make Mr Armani's favourite pasta dish - Recipe serves 4

Mr_Armani_Family_Portrait
MEMORIES

“There is a dish which is my absolute favourite and also represents my roots and childhood memories: the classic spinach and ricotta tortelli piacentini. They are delicate and served with just some melted butter and Grana Padano cheese. The best were my mother's: I still recall her satisfied expression while bringing them to the table. They are memories of my family’s Sunday lunches and they usually preluded the much-desired moment when my brother and I used to go to the cinema with my father.”

Giorgio Armani


Tortelli_Piacentini_Stuffing
THE STUFFING

INGREDIENTS

600g of ricotta
600g of spinach
1 egg
100g of grated Grana Padano cheese
Salt
Pepper

METHOD

Blanch the spinach and chop with a mezzaluna knife.
Mix the spinach with the rest of the ingredients and season with salt and pepper. Place the mixture in the fridge for one hour.


Tortelli_Piacentini_Pasta
THE PASTA

Ingredients

600g of flour
4 eggs
120ml warm water
Salt

Method

Mix the ingredients together until you have a solid dough, then knead it to form into a ball shape. Cover it in cellophane and let it rest for 30 minutes. Flatten the dough with a rolling pin and, once it's sufficiently thin, cut into 4 cm circles or squares. Place a tablespoon of stuffing in the centre of each circle or square, damp their edges with water and close them, then twist the edges to get the traditional candy shape.


Tortelli_Piacentini_Sauce
HOW TO COOK TORTELLI

Ingredients

100g of butter
20g of Grana Padano cheese
Fresh sage

Method

Boil some salted water. Once boiling, add the pasta and cook for a few minutes. Drain and serve with melted butter and Grana Padano cheese.

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