Potato tortelli
A dish you have to taste at least once in your life? I have no doubts… TORTELLI DI PATATE! 🍽 In the Casentino area there are potatoes of excellent quality, which are used in this recipe. The filling includes salt and pepper, rigatino (Tuscan bacon), tomato, parsley, garlic, rosemary, lemon zest, parmesan, eggs. It is usually seasoned with meat sauces or with butter and sage! Did you just look at the picture and you already got hungry? 😍 So, why are you waiting? Let’s plan a trip to try this and many other local specialties!
Potato tortelli is a fabulous first course that is well known and widespread in northern Tuscany, north of Florence. A rich first course, with an incredible taste that requires a little patience in making it, but which gives absolutely great satisfaction. The recipe I propose is the one of family origin and certainly, just by changing just family you can notice small differences, but I assure you that it is perfect! Serve the potato tortelli maybe on a Sunday during a family lunch and you will hear how good they are: success guaranteed! Try this recipe and if you love fresh stuffed pasta, try the cheese ravioli too, too good!
Ingredients
FLOUR 300 Gr3 EGGSSALT 1 pinch
For fillingPOTATOES 500 GrPARMIGIANO REGGIANO 100 GrBACON (STRETCHED) 100 GrEGGS 2EXTRA VIRGIN OLIVE OIL 2 tablespoons2 CLOVES OF GARLICROSEMARY 1 sprigSALT to tasteBLACK PEPPER to tasteNUTMEG TO taste
Preparation
When you want to prepare the recipe for potato tortelli, first prepare the egg pastry following the basic recipe, then put it to rest. In the meantime, boil the whole potatoes in their skins. As soon as they are cooked, mash them and mix them with the Parmesan cheese, eggs, salt, pepper and nutmeg. Cut the bacon into cubes. Sauté the garlic cloves and rosemary in a pan in oil; When these ingredients have flavored the oil well, remove them and add the bacon and brown it for a minute. Add the bacon with all the cooking fat to the potato mixture and mix well. Take the egg pasta and roll it out into a very thin sheet. Spread tablespoons of filling well spaced out from each other on the dough, then cut the tortelli into squares of about 4 cm on each side. Boil the tortelli in plenty of salted water for about 3-4 minutes. As soon as they are cooked, drain them and season them either with meat sauce or with melted butter and Parmesan cheese to taste.
AdviceHow far in advance can I make tortelli? You can even anticipate by a few hours. Could I freeze them instead since I would like to make them for many people? Yes of course, you can safely freeze them.
A dish you have to taste at least once in your life? I have no doubts… TORTELLI DI PATATE! 🍽 In the Casentino area there are potatoes of excellent quality, which are used in this recipe. The filling includes salt and pepper, rigatino (Tuscan bacon), tomato, parsley, garlic, rosemary, lemon zest, parmesan, eggs. It is usually seasoned with meat sauces or with butter and sage! Did you just look at the picture and you already got hungry? 😍 So, why are you waiting? Let’s plan a trip to try this and many other local specialties!
Potato tortelli is a fabulous first course that is well known and widespread in northern Tuscany, north of Florence. A rich first course, with an incredible taste that requires a little patience in making it, but which gives absolutely great satisfaction. The recipe I propose is the one of family origin and certainly, just by changing just family you can notice small differences, but I assure you that it is perfect! Serve the potato tortelli maybe on a Sunday during a family lunch and you will hear how good they are: success guaranteed! Try this recipe and if you love fresh stuffed pasta, try the cheese ravioli too, too good!
Ingredients
FLOUR 300 Gr
3 EGGS
SALT 1 pinch
For filling
POTATOES 500 Gr
PARMIGIANO REGGIANO 100 Gr
BACON (STRETCHED) 100 Gr
EGGS 2
EXTRA VIRGIN OLIVE OIL 2 tablespoons
2 CLOVES OF GARLIC
ROSEMARY 1 sprig
SALT to taste
BLACK PEPPER to taste
NUTMEG TO taste
Preparation
When you want to prepare the recipe for potato tortelli, first prepare the egg pastry following the basic recipe, then put it to rest. In the meantime, boil the whole potatoes in their skins. As soon as they are cooked, mash them and mix them with the Parmesan cheese, eggs, salt, pepper and nutmeg. Cut the bacon into cubes. Sauté the garlic cloves and rosemary in a pan in oil; When these ingredients have flavored the oil well, remove them and add the bacon and brown it for a minute. Add the bacon with all the cooking fat to the potato mixture and mix well. Take the egg pasta and roll it out into a very thin sheet. Spread tablespoons of filling well spaced out from each other on the dough, then cut the tortelli into squares of about 4 cm on each side. Boil the tortelli in plenty of salted water for about 3-4 minutes. As soon as they are cooked, drain them and season them either with meat sauce or with melted butter and Parmesan cheese to taste.
Advice
How far in advance can I make tortelli? You can even anticipate by a few hours. Could I freeze them instead since I would like to make them for many people? Yes of course, you can safely freeze them.
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