Monday, May 26, 2014

IO ME NE VOGLIO ANDAR PER IL MUGELLO....


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
2 eggs
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.



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