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Eggplant Parmigiana
Parma's midsummer ritual — chard-and-ricotta tortelli traditionally eaten on St John's Eve, dressed only with butter and a snowfall of Parmigiano
- Prep
- 80 min
- Cook
- 10 min
- Serves
- 4
Ingredients
- 00 flour — 300 g
- whole eggs — 3
- Swiss chard leaves (no stems) — 400 g
- ricotta, drained — 300 g
- Parmigiano Reggiano — 120 g
- egg yolk — 1
- nutmeg — 0.4 g
- butter — 90 g
- fine salt — to taste
Method
- Wilt chard 2 minutes; squeeze until nearly dry; chop very fine.
- Beat with ricotta, 80 g Parmigiano, yolk, nutmeg and salt; chill.
- Make egg dough; rest 1 hour; roll to 0.7 mm bands.
- Pipe 12 g mounds; fold the band over and seal into large rectangles (8×5 cm) with a fluted wheel — Parma tortelli are generous.
- Boil 3–4 minutes at a gentle simmer.
- Melt butter to just foaming; layer tortelli and butter and remaining Parmigiano in a warm dish — traditionally never tossed, always layered.