Description
Erbette are the tender leaves of chard, sometimes mixed with chicory or other leafy greens. The colourful ones have red, yellow and pink stems.
Boil them for a few minutes or sauté them; blended they make a pasta pesto, chopped they fill tortelli with almond ricotta. The colourful stems, raw in matchsticks, decorate the dish.
Boil them for a few minutes or sauté them; blended they make a pasta pesto, chopped they fill tortelli with almond ricotta. The colourful stems, raw in matchsticks, decorate the dish.
