Gattafin sold as street food – Pampuco CC BY-SA 4.0

400 gr. flour,
80 gr. grated parmesan,
a little minced onion,
4 T. olive oil, olive oil for frying,
1.5 kilos beet greens,
4 eggs,
salt and pepper.

How to make the Gattafin:

Mix flour with a tablespoon of oil and a little salt as in preparing the traditional pastry for ravioli (adding eventually 1/2 cup warm water which gives a soft and elastic consistency to the dough). In salted water,

Add the beet greens, mix well and cook over low heat for 3 min. Drain the greens of any excess liquid and transfer to a bowl. Add parmesan, the beaten eggs, marjoram, and pepper. Mix well and add salt. Place little piles of this filling on the pastry obtaining ravioli of around 8 cm. on each side.

The pastry may be folded to form triangles. Or: cover the filling with another sheet of pastry and cut into regular ravioli with a particular small wheel. In any case, fry them in abundant boiling oil, a few at a time, and serve the gattafin immediately.

Serves 4-6

Regional recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at