Gattafin di Levanto
Gattafin di Levanto are crisp, golden fried turnovers from eastern Liguria, generously filled with wild borage, chard, fragrant marjoram, and grated local cheese.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Rolling pin
- •Pastry wheel cutter
- •Deep frying pan
- •Slotted spoon
- •Clean tea towel
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 20 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 12 g
- calories
- 420 kcal
Instructions
- 1
Mix the flour, thirty millilitres of olive oil, salt, and warm water in a bowl until a soft dough forms.
- 2
Knead the dough on a lightly floured surface for five minutes until smooth and supple.
- 3
Wrap the dough tightly in a cloth and rest at room temperature for thirty minutes.
- 4
Boil the chard and borage leaves in salted water for three minutes until tender.
- 5
Drain the greens and squeeze out all liquid thoroughly using a clean tea towel.
- 6
Chop the squeezed greens finely on a board.
- 7
Gently fry the chopped onion in one tablespoon of oil until soft and sweet.
- 8
Stir the chopped greens, cooked onion, marjoram, beaten egg, and grated cheese together in a bowl with seasoning.
- 9
Roll the rested dough out thinly to a thickness of roughly one to two millimetres.
- 10
Spoon mounds of filling onto the dough, fold over, and trim into half-moons with a pastry wheel.
- 11
Press all edges firmly to remove trapped air and ensure a tight seal.
- 12
Heat the frying oil to 175°C and fry the turnovers in batches for two minutes per side until blistered and golden.
- 13
Drain on kitchen paper and serve immediately while hot.
Chef's tips
Squeezing the cooked greens bone-dry is critical, as excess moisture will make the pastry burst during frying. Roll the pastry paper-thin so it blisters quickly without absorbing heavy amounts of oil.
Ingredient substitutions
- fresh borage leaves → young spinach or nettles, though the herbal peppery note will be milder
- Parmigiano Reggiano → aged Pecorino Sardo for a slightly sharper, traditional coastal finish
Storage
Best eaten freshly cooked; leftover fried pastries can be kept in a sealed container in the fridge for up to two days.
Reheating
Reheat on a wire rack in an oven preheated to 180°C for eight to ten minutes until crisp; do not microwave.
Common mistakes to avoid
- •Leaving water in the blanched greens, causing the turnover seams to leak or pop in the oil.
- •Frying at too low an oil temperature, resulting in greasy and heavy pastry instead of light blisters.
- •Overfilling the turnovers so the edges cannot be pressed completely shut.
Serving suggestions
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