ELDERBOARD ANOLINI

ANOLINI WITH ELDERBOARD, NETTLE AND RICOTTA

SACRIPANT, OLD

Ingredients:

• 500 g of Sacripante/Vetusto dough
• 400 g of cow's milk ricotta
• 20 g of fresh elderflowers
• 50 g of well washed fresh nettle leaves
• 30 g of parmesan
• Fine salt

Method:

1. Finely cut the raw nettle leaves with a knife after leaving them to soak for 30 minutes to eliminate the sting.
2. Mix the cut nettle leaves in a bowl together with the cow's milk ricotta, elderflowers and parmesan.
3. Season with salt and leave the mixture in the fridge for three or four hours.
4. Roll out the Sacripante/Vetusto dough into a fairly thin sheet, flouring it if necessary.
5. Fill the anolini with the prepared filling, using about a teaspoon of filling for each anolino.
6. Close the anolini, sealing the edges well.
7. Bring a pan of salted water to the boil and cook the anolini for about a minute, or until they float to the surface.
8. Drain the anolini and sauté them in butter flavored with elderflowers.
9. Serve the anolini hot, possibly garnishing with some fresh elderflower.

Recipe by: PASTA TRAFFICANTI, Turin

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