Season’s Greetings! 🎄✨

Please note that from December 24th to January 7th, order processing will be temporarily suspended due to our collective holiday break.

You can still continue shopping on our website. We will do our best to process orders received by December 17th before the break. Otherwise, once we return — starting January 7th — we will process and ship all orders placed during the holiday period.

Thank you for your understanding, and best wishes for a happy holiday season!
  • Contacts
Account

Language

Cart

Your cart is empty

"Filling" with ricotta and sorrel

by Davide Oldani

Stuffed

  • 200 g cow's milk ricotta
  • 20 g grated cheese
  • 2 egg whites
  • 1 g fine salt
  • 150 g clean sorrel

Pasta

  • 250 g water
  • 3 egg yolks
  • 40 g corn starch
  • 1 g salt
  • 20 g sugar

"Filling" with ricotta and sorrel

Procedure A

Blend the ricotta with the grated cheese and egg whites. Season with salt, divide the mixture into the molds, filling with the blanched sorrel. Cook in a steam oven at 85°C for 18 minutes. Keep warm.

Procedure B

Mix all the ingredients, roll out the dough thinly on baking paper. Form small strips and bake in the oven at 180 ° for 10 minutes. Remove from the oven and roll into nests.

Finish

Arrange the nests in the center of the plates, then the ricotta and finally the extra virgin olive oil and freshly ground black pepper.

The products used in this recipe

GG040