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Preparation time  
2 hours
4 people
Recipe type 
Pasta, rice and soups


4 spoons
Bruzzo (fermented ewe’s milk ricotta)
1 knob
1 glass
single cream or cooking cream
200 gr
swiss chard
1 kg
wheat flour 00
1 lt
3 spoons
extra virgin olive oil
1 kg
to taste

Pour the flour into a fountain on the pastry board, put the other ingredients in the centre and mix until you obtain a smooth and elastic mixture. Form a ball, cover with a cloth and leave to rest. Finely chop the leeks and sauté them in a saucepan with a little oil. Add the milk and cook the sauce slowly for about an hour. When cooked, add the top of the milk (or cream), salt and pepper to taste. In the meantime, prepare the filling. Peel the potatoes, cook them in lightly salted water for about an hour, then mash them in a vegetable mill. Boil the herbs, drain them and chop them finely. Add the leek sauce to the potatoes and cooked herbs, mixing everything together. Roll the pasta through the pasta machine until the sheets are thin. Place the pasta cutter on the sheets and made some ravioli. Cook them on a griddle and serve hot with "bruzzu", a typical fermented cheese.

This is the recipe for one of the poor dishes of Ormea's cuisine, seasoned with bruzzu, a sheep's milk ricotta fermented in wooden barrels, with a creamy appearance and spicy flavour, which is eaten (like Piedmontese "brosse", made by fermenting different cheeses sometimes adding grappa) in inland Western Liguria and in the neighbouring areas, with polenta or toast. In ancient times, in the upper Tanaro Valley, "tultei" (tultea being the single form) were cooked on wood-burning stoves and eaten cold at work, or, fried and sweetened, as a snack for children.