Tortelli di erbetta: the fresh pasta of Parma

The city of Parma is renowned worldwide for its gastronomic excellence and among the most iconic dishes of the Parmesan tradition are the " Tortelli di erbetta " .

This delicious fresh stuffed pasta is not just a first course, but a true culinary experience that encompasses the history and authentic flavors of Emilia-Romagna . Tortelli di erbetta are a must for anyone who wants to savor traditional Parmesan cuisine.

Origins of tortelli di erbetta

Tortelli di erbetta are a type of fresh stuffed pasta , prepared with a simple dough made with flour, eggs and a pinch of salt. The filling, however, is a perfect balance of fresh ricotta , Parmigiano Reggiano DOP and chard , commonly called "erbette". This dish is traditionally served during the dinner of San Giovanni , on June 23, one of the most beloved celebrations in Parma.

The origins of tortelli di erbetta date back to the Middle Ages, when monastic communities were custodians of traditional recipes. Tortelli , with their rich filling, were often prepared for special occasions and celebrated the goodness of local raw materials.

The secret ingredient? The quality of the products

The real secret of tortelli di erbetta lies in the quality of the ingredients used. As in every dish of Italian cuisine, the choice of raw materials is essential to obtain an excellent result. Here are the main ingredients:

1. Flour and eggs : tortelli dough must be thin and smooth, made with soft wheat flour and fresh eggs. Making the dough requires skill and experience to obtain the right consistency.
2. Ricotta : the filling for tortelli di erbetta requires the use of fresh ricotta, preferably cow's milk. It is essential that the ricotta is well drained to avoid the filling being too watery.
3. Parmigiano Reggiano DOP : an essential ingredient is Parmigiano Reggiano DOP, which gives the filling its characteristic intense flavor. For a perfect result, we recommend using a Parmigiano Reggiano DOP aged for 24 months, which you can also buy online at the Silvano Romani shop .
4. Swiss chard : Swiss chard, or "herbs," is selected for its sweetness and tenderness. After being boiled and finely chopped, it is mixed with ricotta and Parmigiano Reggiano to create the filling.
5. Butter : Once cooked, tortelli di erbetta are traditionally seasoned with quality melted butter.

Preparation

Making tortelli di erbetta requires time and dedication, but the end result amply repays the effort. Below, we guide you through the main steps:

1. Preparation of the pastry : after sifting the flour, make a well in the center of which the eggs are added. The dough is worked until it becomes smooth and elastic. Subsequently, the dough is rolled out until it reaches a thickness of about 1-2 mm.
2. Preparation of the filling : the chard is boiled, squeezed and finely chopped. It is combined with the ricotta and Parmigiano Reggiano DOP, seasoning with salt and pepper to taste.
3. Formation of tortelli : the pastry is cut into squares of about 7-8 cm per side. A teaspoon of filling is placed in the center of each square, after which the tortello is closed by folding the pasta over itself and sealing the edges carefully.
4. Cooking and seasoning : the tortelli are cooked in abundant salted water and, once drained, seasoned with melted butter. For a final touch, a sprinkling of freshly grated Parmigiano Reggiano DOP.

Where to enjoy the best tortelli di erbetta in Parma

If you visit Parma , tasting tortelli di erbetta is an unmissable experience. Numerous restaurants and trattorias offer this dish, often following recipes passed down from generation to generation. Among the places where you can taste tortelli di erbetta :

- Silvano Romani : at our stores, you can find a selection of top-quality products, including essential ingredients for preparing tortelli di erbetta, such as Parmigiano Reggiano DOP. In addition, we also offer ready-made tortelli di erbetta for those who want to enjoy this traditional dish without having to prepare it at home.
- Degusteria : located in the heart of Parma, this small restaurant is famous for its tortelli di erbetta, prepared according to tradition.

Tortelli di erbetta are the essence of Parma cuisine : a simple dish but full of flavor, which celebrates the quality of the ingredients and the art of fresh pasta . Tortelli di erbetta are an authentic and satisfying dish. You can enjoy them in a traditional trattoria or in a gourmet restaurant in Parma .

If you want to immerse yourself in the culinary culture of Parma , tortelli di erbetta are a perfect choice. And for those who want to try their hand at making them at home, remember that the secret to success lies in the quality of the ingredients, many of which you can buy directly online at Silvano Romani.

With Silvano Romani, culinary tradition combines with excellence, bringing the true flavour of Parma to your table .

FAQ (Frequently Asked Questions)

1. What is the difference between tortelli di erbetta and anolini di Parma? Tortelli di erbetta and anolini are both types of stuffed pasta typical of Parma, but they differ in filling and shape. Tortelli di erbetta are filled with ricotta, Parmigiano Reggiano and chard, while anolini, which are smaller and round in shape, contain a meat filling.
2. Can I make the herb tortelli ahead of time and freeze them? Yes, you can make the herb tortelli ahead of time and freeze them. Make sure to lay them out on a tray in a single layer to freeze them and then transfer them to a freezer bag. Cook them straight from the freezer without thawing, adding a few extra minutes to the cooking time.
3. How can I recognize the quality of chard for stuffing? High-quality chard is fresh and green, with no signs of wilting or yellowing. It should be tender and sweet in taste after being cooked and chopped. Be sure to wash it well and boil it until soft before using it in the stuffing.