S
an Biagio is the co–patron of Pietrasanta, a municipality in the high Versilia.
He is officially the protector of the throat, since he miraculously saved a child who was in danger of drowning with a fishbone in his throat. In many places of Italy, on February 3, the day dedicated to he Saint, after the liturgical celebration is practice the blessing of the throats of the faithful, and this also happens in Pietrasanta, in the Cathedral of San Martino, which exhibits, for the occasion, his relics.
From throat to taste is a short step, and to celebrate the Saint as it should, the town organizes a great fair throughout the city streets, the first major exhibition of the year where next to crafts, antiques, clothing, agrozootecnics, you can find numerous stalls ofdelicacies of the place on which triumph undoubtedly the “Tordelli” (categorically with the “D”!), typical dish of the high Versilia, whererestaurants offer delicious traditional menus.
The tordelli are so popular and appreciated that the environmental guides of Association Emozionambiente have developed a “way oftordello” a ambiental/gastronomic path through the history and nature of Versilia, with simple excursions for all, ending inevitably intaverns and restaurants that keeps the beloved dish in the menu, everyone in their own version.
Like all traditional recipes, according to the stories of grandmothers, the different notes of budding cooks and chefs, also “tordelli”are prepared in different versions.
We propose one, but feel free to make your changes , as is traditional.
What you need (for 6 people)
For the filling
– 300 g of minced beef meat
– 100 g of minced pork
– 100 g of our baloney (Mortadella di Camaiore, a sort of big local sausage, very tasty, with a medium grain mixture)
– 300 g of Swiss chard and 1 handful of borage boiled and squeezed
– 1 handful of grated parmesan and pecorino
– 2 eggs
– The soft part of the bread soaked and drained
– 2 sprigs of thyme, chopped
– Nutmeg grated
– Salt, pepper
for the dough
– 500 g of white flour
– 1 tablespoon olive oil
– 2 eggs
– A little milk
How you doing
the filling:
in a pan with a little oil just brown the meat, taking care to add salt immediately in order that not harden. Let cool and place in a bowl; add then: the baloney crumbled, the chard and borage boiled in a little water squeezed and chopped, the bread soaked and squeezed, eggs, thyme, nutmeg, salt and pepper, the cheese. Mix thoroughly.
tordelli:
Place the flour on the pastry board and mix it well with the eggs, oil, and (a little) milk. Take a piece of dough and, with a rolling pin, roll it into thin sheet and cut into strips of 12-14 cm high. Distribute the filling into small piles at regular distance in the center of the strip of dough; fold the dough over itself and with the help of a glass not too big crop the “tordelli”. Press the edges with the tines of a fork to prevent that during cooking they open.
As they are made, align them on a lightly floured tablecloth, well separated one from each other.
Boil a pot of salted water and throw tordelli few at a time. When they bob up, down the fire and pull them out with a ladle with holes, draining them very well. Place them in the bowl, and toss with meat sauce and grated parmesan.
A Pietrasanta the feast of St. Biagio is prolonged for two days, on 3 and 4 February. Do not miss this festive atmosphere, the celebrations and the show that animate the interesting and lively capital of Versilia, the historic crossroads of sculptors and artists, pivotal city of marble and bronze, unmissable center of art and culture.