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How to make the gattafin: Mix flour with a tablespoon of oil and a little salt as in preparing the
traditional pastry for ravioli (adding eventually ˝ cup warm water which
gives a soft and elastic consistency to the dough). In salted water, boil
the beet greens (wash and cut off the harder ribs) for a few minutes.
Rinse, squeeze and finely mince them. In a frying pan sauté the minced
onion in olive oil.
Add the beet greens, mix well and cook over low heat for 3 min. Drain the
greens of any excess liquid and transfer to a bowl. Add parmesan, the
beaten eggs, marjoram and pepper. Mix well and add salt. Place little
piles of this filling on the pastry obtaining ravioli of around 8 cm. on
each side.
The pastry may be folded in order to form triangles. Or: cover the filling
with another sheet of pastry and cut into regular raviolis with a special
small wheel. In any case, fry them in abundant boiling oil, a few at a
time, and serve the gattafin immediately.
Recipe courtesy of The Italian Trade Commission.
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