tuscan recipes from anna
maria garbaris agriturismo
sanvitale farmhouse cookbook
di patate (tortelli with a potato filling)
Mugellan tortelli with potato filling are the most typical and authentic
Tuscan traditional recipes for stuffed fresh egg pasta. There is in
fact an even more rustic variant, whose filling is chestnuts
instead of potatoes.
FOR THE FILLING
1 kg potatoes
2 hg Parmesan cheese
nutmeg as needed
garlic and parsley as needed
extra-virgin olive oil
FOR THE DOUGH
1 kg flour
Boil the potatoes. Meanwhile, knead the dough: make a well in the
middle of the flour mound, leaving aside about 200 grams that you
will add along the kneading process.
Crack the eggs and blend them slowly into the dough one by one. Keep
working the dough until it is a soft smooth ball that doesnt
stick to your hands. Cover up the dough and let it stand for about
half an hour, then cut it into pieces and roll them out, by hand or
with a pasta machine, until you obtain strips of dough approximately
2 millimetres thick.
When the potatoes are ready and still steaming hot, mash them and
add the chopped parsley and garlic, the grated nutmeg, the Parmesan
cheese and oil as needed. If you like you can also add one or two
spoonfuls of tomato sauce, and use rosemary instead of parsley.
On the dough, about 2 centimetres (one inch) away from one another,
place balls of the filling compound as big as a walnut, then fold
the dough lengthwise and press it on the lower layer so as to squeeze
out the air and seal the pasta squares. Cut out any excess dough with
a jagging wheel and separate the tortelli; this will produce a better
and more ornamental sealing of the pasta.
Place the tortelli on a floury board and throw them a few at a time
into some boiling water until they are cooked (about two minutes).
Serve with a generous cheese dusting and meat ragout, with duck sauce
or with sage leaves browned in some butter or oil, with some chilli
if you like.
Anna Maria Garbari