Sweet green tortelli
Many French dishes were introduced in Parma by the Duchess, and may French cooks emigrated to the capital cities of Europe after the fall of the Empire: Parma has always took pride in the combination of its own folk traditions with the refinement introduced by Maria Luigia.
Time
55 minutes
Difficulty
Medium
Course
Desserts and Fruits
Italian Region
Ingredients
- 2 lb short crust pastry
- 2 lb spinach
- ½ lb chickpeas
- 1 ½ lb sugar
- 1 ½ lb orange zests, candied
- ⅛ oz cinnamon
- ⅛ oz coriander seeds
- ⅛ oz nutmeg
- ⅛ oz anise
- ⅛ oz cloves
Preparation
45 minutes preparation + 10 minutes cooking
After soaking the chickpeas overnight, boil them as well as the spinach. Once cooked, drain chickpeas and drain and squeeze the spinach; chop finely adding the sugar and the chopped orange zest.Leave the filling to rest for one day, then add the ground spices: roll out the short pastry in strips, not too thin, and place small dollops of filling on the strips leaving some space in between.
Fold the strips over and cut out the tortelli in a crescent shape using a cutting wheel; arrange the tortelli onto a baking sheet, buttered and dusted with flour, and bake at a medium temperature until golden.
