Home Cuisine Landscape and nature Architecture and art Sport Accommodation Visiting Gadget Learning Arts and Crafts The way we were Organized tours Home Cucina Paesaggio e natura Arti e Mestieri Sport Accoglienza Visitare Gadget A scuola di... Architettura e arte Come eravamo Tour organizzati
Italiano
English
Cuisine
Cuisine
Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Popular cuisine

 

 
 

Cappelloni al prezzemolo

(Cappelloni with parsley)

One of the typical Italian courses is represented by "ravioli", but instead of ravioli it is possible to taste these "cappelloni" according to a recipe from Omo Morto.

Ingredients for a sheet of pasta dough: 1/2 kilo of flour, 4 eggs, a pinch of salt. Pull the sheet of past dough very thin and cut with a big glass in order to form some discs.
Then prepare a stuffing with 2 eggs, 2 spoons of finely chopped parsley, 500 grams of "ricotta", abundant grated Parmesan cheese, salt and nutmeg. Mix very well and put some mouthfuls of this mixture on the discs made with the sheet of pasta dough. Close these discs in order to form small hats and cook in many salted water and dress with very fresh butter.

Text Tebaldo Lorini
Translated by Gianna Toni

 
 
 
   
 
return to top of page
   
       
  Terra di Toscana

© All rights reserved Polimedia di Laura Fumoni
Via Landucci 39 - 50136 - Firenze - P.IVA 05575950489 - REA C.C.I.A.A. FIRENZE N. 559547
Press registration n. 5528 10/11/2006 - Editor Polimedia

 
  Advertising | About us | Contacts | Site search | Copyright | Privacy | Cookie policy