Gattafin

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

Gattafin

The name gattafin derives from the fineness of the cat. The dish was once prepared by the wives of the quarry workers located in La Gatta, near Levanto. They start from the fine herbs that their husbands brought home at the end of the day after having gathered them near the place of work. A second explanation of the name goes back in time, and it is connected to gattafura, a term used in the XIV century to indicate ravioli. Finally, the lemma was used both by Maestro Martino in his Libro de arte coquinaria (15th century) and Bartolomeo Scappi, cook of Pope Pius V.

Preparation – Gattafin sold as street food

The dish is prepared to start with a puff pastry made of flour, water, egg, and salt; the herbs are blanched, squeezed, finely chopped, and sautéed with oil and spices. They are then combined with breadcrumbs, eggs, Parmesan cheese, and nutmeg to make up the filling of the gattafin. We then prepare the ravioli by placing the filling on half of the pastry, covering it with the second half, defining the edges with a kitchen wheel, and giving it a crescent shape. Finally, the ravioli are fried in oil a few times and served hot.

Ingredients

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

How to make the Gattafin:

Mix flour with a tablespoon of oil and a little salt to prepare the traditional pastry for ravioli (adding 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 gardens 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 around 8 cm. ravioli on each side.

You may fold the pastry to form triangles. Or: cover the filling with another pastry sheet 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.

Acknowledgements

Gattafin is recognized as a Traditional Agri-food Product (P.A.T.) Italian (cod.197)

Serves 4-6

the Gattafin is a Regional recipe from Liguria

ITALIANO

Il nome gattafin deriverebbe da finezza della gatta. Questo perché il piatto veniva un tempo preparato dalle mogli dei lavoranti della cava situata in località La Gatta, nei pressi di Levanto, a partire dalle erbe fini che i mariti portavano a casa a fine giornata dopo averle raccolte nei pressi del luogo di lavoro. Una seconda spiegazione del nome va più indietro nel tempo e si ricollega a gattafura, un termine con il quale nel XIV secolo si indicavano i ravioli. Il lemma fu utilizzato sia da Maestro Martino nel Libro de arte coquinaria (XV secolo) che da Bartolomeo Scappi, cuoco di papa Pio V.

Preparazione – Gattafin venduti come cibo di strada

Il piatto viene preparato a partire da una pasta sfoglia fatta di farina, acqua, uovo e sale; a parte le erbette vengono sbollentate, strizzate, tritate finemente e fatte saltare con olio e aromi. Vengono poi unite a pan grattato, uova, parmigiano e noce moscata per costituire il ripieno del gattafin. Si procede poi preparando il raviolo disponendo il ripieno su metà della sfoglia, ricoprendolo con la seconda metà e definendone i margini con una rotella da cucina e dandogli una forma a mezzaluna. Infine i ravioloni vengono fritti in olio, pochi per volta, e serviti caldi.

Riconoscimenti

I gattafin sono riconosciuti come Prodotto Agroalimentare Tradizionale (P.A.T.) italiano (cod.197).

il Gattafin è una ricetta regionale ligure

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 enricomassetti@msn.com.