Adele’s gattafin (fried ravioli from Levanto)

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By

Vicky Bennison

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What is more delicious than ravioli? Fried ravioli! And Adele’s gattafin recipe is definitely one you should try. They are a speciality of Levanto, a village close to the Cinque Terre national park in Liguria.

When we first visited Adele, we said, "Please don’t worry, we only need to film enough for a plateful." Adele replied with a knowing smile, "Well, I’ve made extra anyway because you must try them and one is never enough". She was right. 

Ideally, these should be made with foraged greens which give the dish a more complex, deeper flavour; Adele’s harvest included dandelions, sow thistles, wild fennel, poppy, borage, rocket and wild chard. However, they’ll still be delicious if all you can find in your supermarket is spinach, rocket and some not-too-bitter radicchio.

(See Adele making gattafin here.) 

from Recipes https://ift.tt/QVrO0qG