Liguria Recipes
GATTAFIN

GATTAFIN

Gattafin

How to make the Gattafin:

Mix flour with a tablespoon of oil and a little salt as in preparing the traditional pastry for ravioli (adding eventually 1/2 cup warm water which gives a soft and elastic consistency to the dough). In salted water, boil the beet greens (wash and cut off the harder ribs) for a few minutes. Rinse, squeeze and finely mince them. In a frying pan saute the minced onion in olive oil.

Add the beet greens, mix well and cook over low heat for 3 min. Drain the greens of any excess liquid and transfer to a bowl. Add parmesan, the beaten eggs, marjoram and pepper. Mix well and add salt. Place little piles of this filling on the pastry obtaining ravioli of around 8 cm. on each side.

The pastry may be folded in order to form triangles. Or: cover the filling with another sheet of pastry and cut into regular raviolis with a special small wheel. In any case, fry them in abundant boiling oil, a few at a time, and serve the gattafin immediately.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM