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Tortelli con la coda (turtei cun la cua)



White flour

Spinach (or chards)

Ricotta cheese

Grana cheese



Preparation method

After making the dough with 400 grams of flour, 2 eggs, a pinch of salt and warm water and rolling it into a thin round, cut it into 7 or 8 cm large stripes and then into diamonds.

In the meantime you will have boiled 300 grams of spinach; after draining and finely mashing them, mix them  with 200 grams of ricotta, 200 grams of grated grana cheese, 2 whole eggs, salt and a pinch of nutmeg. Once you obtain a thick mix, lay a diamond of dough on the palm of your left hand and, starting from the outer corner, with your right thumb and forefinger, raise the dough alternatively from the sides and shape it into a plait. Continue until you finish the dough and the stuffing and put ‘tortelli’ on a floured surface. Boil them in abundant salted water.

Once they start floating, drain and serve them, after adding melted butter, grana cheese and sage or mushrooms sauce.

Oct 18, 2016 - Feb 05, 2015