If there is a dish emblematic of the region of Parma, this is it. Rich and lush, this is the celebration of the ingredients that predominate Parma: Parmigiano Reggiano cheese, the wonderful pasta made with eggs, leafy veggies that here are referred to as herbs (usually spinach), and Ricotta.
A side note:
Here in Italy, Ricotta, the translation of which means "recooked," is not classified as a cheese, even though we North Americans incorrectly call it as such. It is a product made after the production of cheese. The best example I know is this: after the production of pecorino cheese (that made from sheep's milk), the remaining whey is gently heated to around 80 degrees celsius. This heating promotes the curdling of the remaining protein, which is then collected, drained, packed...
And eaten.... Yummm!!
Ok - back to the Tortelli...
For the filling, the recipe calls for ricotta, spinach (blanched, drained, squeezed dry, and chopped fine), eggs, salt, and parmigiano reggiano. The two ingredients you cannot measure out consistently are the chopped spinach and the parmigiano. These two ingredients will vary in taste from season to season, and in the case of the parmigiano, from one wheel to the next. So even though a recipe will specify a certain amount of parmigiano reggiano, you can only rely on the taste to determine exactly how much to add.
I know some of you are gnashing your teeth over the issue of measuring, but keep in mind - the fun part of cooking is always the tasting.
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