Baccalà alla Mugellana
Crispy Pork Ribs with honey
Potato Tortelli with Mushroom Sauce
All the photos are by Amanda Rohowsky
TORTELLI DI PATATE
PASTA STUFFED WITH POTATOES
Ingredients For 4:
2 eggs fresh pasta (see basic recipe)
400 gr ( 13 Oz) white potatoes
100 gr ( 3 Oz) cured Pancetta
50 gr (1 + ½ Oz) grated Grana Padano cheese
30 gr ( 1 Oz) Extra Virgin Olive Oil
1 rosemary sprig
1 garlic clove
a dash nut meg
salt and pepper
Boil the potatoes and mash them.
Chop finely the cured Pancetta.
Sauté the chopped pancetta with the whole garlic and the rosemary sprig.
Remove the garlic and the rosemary. Add the cooked Pancetta to the potatoes. Mix in 2 whole eggs, the grated Grana Padano cheese, nut meg, salt and pepper.
Roll the pasta dough very thin and cut disks about 5 cm diameter. Place a teaspoon of filling in the centre, close and prick with a fork.
Boil the “tortelli” in boiling salted water for 3 minutes. Drain and dress optionally with mushroom sauce or meat sauce.