COURT-LEAF COURTESY WITH JACKAGES

QUADRIFOLIOS WITH TACCOLE AND PECORINO

LUCULLIAN

Ingredients:

• 400 g of wholemeal re-milled durum wheat semolina
• 230 g of warm water
• Fresh snow peas
• Vaccine ricotta
• Grated pecorino romano
• salt
• Olive oil
• Garlic
• Tomato sauce

Method:

1. 1. Prepare the dough: In a large bowl, combine the wholemeal remilled durum wheat semolina with the warm water. Mix well until you obtain a homogeneous mixture. Knead the dough for about 15 minutes until it becomes soft and elastic. Cover with cling film and leave to rest for at least two hours.

   2. Prepare the filling: In a pan, cook the snow peas with a drizzle of olive oil and garlic until they are soft. Once cooled, chop them finely and mix them with cow's milk ricotta, grated pecorino romano and salt, until you obtain a homogeneous mixture.

   3. Prepare the four-leaf clovers: Roll out the dough on a lightly floured pastry board, leaving it a little thicker than usual. Cut squares of dough and fill each one with a teaspoon of filling in the center. Close the squares to form four-leaf clovers, sealing the edges well.

   4. Cook the four-leaf clovers: In a large saucepan, bring plenty of salted water to the boil. Cook the four-leaf clovers in boiling water for about 3-4 minutes, until they float to the surface. Drain them gently and serve hot with tomato sauce.

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