Name: Chicche Verdi del Nonno
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 ounces (1 stick) sweet butter; Pinch of salt; 1½ pounds medium-sized potatoes; 1½ cups heavy cream; 8 ounces spinach; 1 cup grated parmigiano; 1 tablespoon tomato puree; 2 eggs; 2½ cups semolina flour, sifted

Preparation info

8
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This recipe is from Carlo Bergonzi, the excellent Verdian tenor who was bom in Vidalenzo in the province of Parma, not far from Giuseppe Verdi’s birthplace in Roncole. Signor Bergonzi operates the Hotel I Due Foscari (named for a Verdi opera) in Busseto, the town where Verdi spent most of his life. This dish, along with Caramelle di Verdi, are both specialties at I Due Foscari. Chicche are gnocchetti or small dumplings.