Ricotta filled tortelloni – and guess the special ingredient! | Pasta Grannies

94 year old Argentina and sister 92 year old Bianca are the stars in this video – along with some 25 year old balsamic vinegar! You only need a few drops of this tangy delicious syrup because it’s expensive and a little goes a long away. If you’d like to buy some remember to look for the word ‘traditional’ or ‘tradizionale’ on the label. All other versions are industrially made and have sugar and caramel added.
For the dough: 3 eggs, 300g 00 flour, for the filling; 450g drained ricotta, 50g spinach, 50g 36-month aged grated Parmigiano, small pinch of salt, , For the dressing: 6 rashers finely chopped unsmoked pancetta, 1/4 teaspoon of traditional balsamic vinegar from Modena, and then one or two drops more over each serving

[Music] today we’re in the pretty town of spilamberto where 92-year-old Bianca lives it is southeast of Moda where her sister 94-year-old Argentina lives with her family they start by making the tortillon Pasto using 300 gr of z00 flour and three eggs Argentina scrambles them with her fingers and then Folds the flour into the mixture she needs the dough until it is smooth foree Argentina puts a knob of butter in a pan followed by a whole garlic clove this needs to be removed after cooking only Bianca understands her stove’s ignition Argentina so about 50 g of already cooked chopped and squeezed spinach once cooled she adds it to about 500 G of cow’s milk cotta she grates in some nutmeg and mixes everything together the sisters add a little salt to the mixture and check the flavor their dog is ever hopeful Argentina starts with a disc of dough which rapidly widens she turns it regularly to ensure it keeps its shape and has an even thickness once it is about a millimeter thick Argentina uses a pastry cutter to make 7 cm squares she places large marble siiz portions of the filling into the middle of each [Music] the ladies fold the squares in half then bring the corners of the not cut Edge round to meet each other they need to be pressed firmly together [Music] the frilly edges can be folded up or stay down while Bianca finishes the tortillon Argentina makes the dressing she’s using chopped up very fine slices of petta taser or cured pork belly she fries this without the addition of any cooking oil because there’s already enough fat meanwhile the past water needs salt this is Argentina’s son maritzio he is president of the Consortium of aeto balsamico Trad of Mona he adds a few drops of young traditional balsamic vinegar to The Panetta aeto balsamico Trad is a very special vinegar it is made by fermenting cooked grape must in wooden barrels for a minimum of 12 Years the barrels get smaller as the decanted vinegar ages and evaporates you will find most old old farm houses in Amelia have an aataya or vinegar production in its attic this by the way is the traditional balsamic vineger Museum in spilamberto meanwhile back home Argentina slides the tortillon into the simmering water perfect she puts The Panetta mixture into a frying pan and Scoops the cooked tortillon into it then she gently mixes everything together the sisters also like to add traditional vinegar to onion omelette or stewed bitter greens with bacon maritzio anoints the tortillon with a very special 25-year-old vinegar which is almost a syrup it has a wonderful tang and complexity it is a good contrast with the creaminess of the rot [Applause] BTO click subscribe for regular helpings of Pastor Granny’s and come back next week when Katarina from Lazio makes ccka pretty pasta