Discover Italy North Italy Regions Guide to Trentino Alto Adige Trentino Alto Adige Recipes Ruffòi Cimbri al Burro
This recipe for 'Ruffòi Cimbri al Burro' was provided by the APT Val Sugana, which is the next valley to the Val di Cembra.
500gr of fresh pasta, 700g of Savoy cabbage, 40g smokey bacon, 40g parmesan cheese, 20g egg yolk, 50g butter, 80 papavero seeds.
Boil the cabbage and mash together with the chopped onion and bacon.
Add the egg yolk and parmesan cheese which has been grated or chopped very small.
Take the pasta sheets and cut them into squares around 9cm wide.
Place some of the mixture onto one of the squares and close with a second square form a stuffed pasta. Close well to ensure the mixture doesn't exit during the cooking process.
Boil in water and serve with butter and the seeds. Wash down with lots of Müller Thurgau.
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