Bolognese balanzoni are a refined green fresh pasta, created to celebrate Carnival. The spinach dough wraps a flavorful filling made of mortadella, ricotta, and parmesan. Characterized by their typical tortellone shape, they are best enjoyed dressed with butter and sage. A rich and generous first course that perfectly embodies Bologna's culinary expertise
Cook the spinach with very little water, covered with a lid. Once cooked, remove the lid and let them dry very well over low heat
2
In a bowl or stand mixer, mix the flour, eggs, and well-squeezed spinach until a firm and compact dough forms
3
Finely chop the mortadella and parmigiano reggiano using a blender
4
Prepare the filling by mixing in a bowl the ricotta, mortadella, parmigiano reggiano, nutmeg, and a bit of salt
5
Roll out the dough thinly and cut it into squares of about 7–8 cm per side
6
Place a small amount of filling in the center of each square. Fold into a triangle, pressing the edges well, then close the balanzone by joining the two ends around your finger
7
Cook the balanzoni in plenty of salted water for about 3–5 minutes. Drain them and toss in a pan with butter and sage leaves, then serve with a generous sprinkling of parmesan
Storage
Store raw balanzoni in the refrigerator for up to 24 hours on a floured and covered tray, or freeze them well-spaced before transferring to a freezer bag. If already cooked and seasoned with butter, sage, and parmesan, store them in an airtight container in the fridge for no more than 2 days
Cost
The cost of preparation reflects the use of quality ingredients like Parmigiano Reggiano and mortadella. It is a mid-range recipe, mainly influenced by the choice of fresh products for the filling
Health
Balanzoni are nutritious thanks to spinach and ricotta, but they are also high in calories due to mortadella and cheeses. The traditional butter and sage dressing increases the overall intake of saturated fats
AuthorEditorial staff - Luca M.
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