October 18, 2008
Rabaton is a traditional Piedmont dish made of spinach, ricotta, and eggs. Once formed, it's rolled in some flour and added to a boiling broth until the little rabatons rise. They then are sprinkled with a pat of butter and parmigiano and baked for 20 minutes. YUM!
3 comments:
I absolutely LOVE rabaton!!! My mum always used to make it on a Sunday (well, not every Sunday as she used to make agnolotti a lot as well...)
YUMMMMM
Agnolotti....hmmmm. I haven't heard of it but you have me curious and I will try to discover this second dish that you grew up loving. Thanks for your comments! Rachel
Oh, PS: Now I see that agnolotti is a stuffed pasta--like the cappelletti that I wrote about under the blog heading of Cooking lessons, a few before the rabaton post.
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