Rabatòn Alessandrini
400 g (14 oz) fresh cow’s-milk ricotta 300 g (10½ oz) spinach or Swiss chard 120 g (4¼ oz) stale bread Whole milk, enough to soak the bread 2 eggs 80 g (2¾ oz) Parmigiano-Reggiano, grated 60-80 g (½-⅔ cup) tipo 00 flour, plus more for shaping Nutmeg, salt 80 g (3 tbsp) butter 6-8 sage leaves Parmigiano-Reggiano to finish
Blanch the greens, squeeze them completely dry and chop finely. Soak the stale bread in milk, squeeze out the liquid and crumble into a bowl. Add ricotta, greens, eggs, Parmigiano, nutmeg and salt, then work in flour a little at a time until the mixture is soft and just workable. With well-floured hands, roll portions into cylinders about 6-8 cm long. Cook in simmering salted water until they float, arrange in a buttered baking dish, pour sage butter over, dust with Parmigiano and bake at 180 C (350 F) for 15-20 minutes until golden.
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#forgottenitalianclassics #piedmontesefood #italianpasta #cucinapovera
6 Comments
I've never heard of this! My family is from Calabria, near Plati ❤
Looks delicious! Recently I learnt to make strangolapreti – similar to your recipe, absolutely delicious and the best use of stale bread!
Looks yummy!
Ahahhah the first time where you're dubious about the result. I guess it happens even to the best of us. Still a nice jab to everyone who say that you fake your reactions
I have tried making canederli twice and they fell apart both times! I wonder if I will have more success with this dish?
Lissandria c’è 🙌