Tordelli Lucchesi is one of the most famous traditional dishes from Lucca.

These half-moon-shaped pasta parcels are filled with a mixture of stale Tuscan bread (without salt), minced beef and pork, Swiss chard, and spices.

Here’s how you can make them:

Ingredients:

200g stale Tuscan bread (without salt) , 200g minced bee200g minced pork, 200g Swiss chard (cooked and chopped), 1 egg, Nutmeg (to taste), Salt and pepper (to taste), Olive oil, Grated Parmesan cheese

Instructions:

 Soak the stale bread in water, then squeeze out excess moisture.

In a bowl, mix the minced beef, minced pork, Swiss chard, soaked bread, egg, nutmeg, salt, and pepper.

Roll out the pasta dough (made from flour and water) into thin sheets.

Cut out circles (about 10cm in diameter) from the pasta sheets.

Place a spoonful of the filling in the center of each circle.Fold the circle in half, creating a half-moon shape, and seal the edges.

Cook the tordelli in boiling salted water until they float to the surface (about 3-4 minutes).

Drain and serve with a drizzle of olive oil and grated Parmesan cheese.

Enjoy your Tordelli Lucchesi! They’re a delightful taste of Tuscany’s culinary heritage