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Rossana Pegurri's avatar

Buonissimo

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Christine, My Tuscany Roots's avatar

What a delicious recipe! My grandmother Lorenzina always used nettles for the filling of Tuscan tortelli with ricotta. She taught me when and how to pick them at the right time, and how to cook them properly for this kind of preparation. During my cooking classes in Tuscany, we used to make cavatelli with durum wheat semolina — it was a recipe from a lady from Puglia who ran the cooking school.

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