Mr Armani's favourite pasta dish“There is a dish which is my absolute favourite and also represents my roots and childhood memories: the classic spinach and ricotta tortelli piacentini. They are delicate and served with just some melted butter and Grana Padano cheese. The best were my mother's: I still recall her satisfied expression while bringing them to the table. They are memories of my family’s Sunday lunches and they usually preluded the much-desired moment when my brother and I used to go to the cinema with my father.”
TORTELLI ALLA PIACENTINALearn how to make Mr Armani's favourite pasta dishRecipe serves 4
THE STUFFINGINGREDIENTS600g of ricotta 600g of spinach 1 egg 200g of Grana Padano cheese Salt Pepper METHOD Blanch the spinach and chop with a mezzaluna knife. Mix the spinach with the rest of the ingredients and season with salt and pepper. Place the mixture in the fridge for one hour.
THE PASTAINGREDIENTS600g of flour 4 eggs 120ml warm water Salt METHOD Mix the ingredients together until you have a solid dough, then knead it to form into a ball shape. Cover it in cellophane and let it rest for 30 minutes. Flatten the dough with a rolling pin and, once it's sufficiently thin, cut into 4 cm circles or squares. Place a tablespoon of stuffing in the centre of each circle or square, damp their edges with water and close them, then twist the edges to get the traditional candy shape.
HOW TO COOK TORTELLIINGREDIENTS100g of butter 20g of Grana Padano cheese Fresh sage METHOD Boil some salted water. Once boiling, add the pasta and cook for a few minutes. Drain and serve with melted butter and Grana Padano cheese.
