Tortelli Mugellani

Ingredients for 6 persons

For the stuffing:
2 Kg. Of white potatoes
a sprig of parsley
4 or 5 cloves garlic
half a cup of tomato sauce
2 handfuls of grated Parmesan
a pinch of nutmeg
extra virgin olive oil
salt and pepper.

For pasta:
1 Kg. Of white flour
6 eggs
4 or 5 tablespoons of extra virgin olive oil
a pinch of salt.
Preparation tortelli-di-patate-mugellani

Prepare the dough and boil the potatoes. While the dough rests, and the potatoes are cooking, fry oil, the parsley and the chopped garlic, tomatoes, then add the Parmesan cheese, nutmeg, salt and pepper. When the potatoes are cooked, mash them and mix with the sauce. Roll out the dough by taking small portions in order to obtain a very thin strip. Arrange in the center of the strip small, well cold filling piles, at a distance of 4/5 centimeters from each other. Join the two ends of the strip and press with your fingers to close the edges and filling the space between a ball and the other. Cut with a cutter wheel.

The potato tortelli Mugellana are excellent both seasoned with a mushroom or meat sauce, especially rabbit or duck.

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