The origin of the potatoes tortelli of Mugello is very old. For the first time the stuffed pasta appears in 1400 in a poem by the Pulci, poet of the Court of Lorenzo the Magnificent. The potatoes tortelli was born as a poor dish, as an alternative to the tortelli stuffed with chestnuts, fruit harvested throughout the Mugello.
The potatoes tortelli of Mugello are distinguished by its square shape and by its size much larger than the other tortelli. The filling is simple but very tasty.
Difficulty: medium-high Preparation: 6 hours Doses for: 10 people
INGREDIENTS FOR FILLING
- 1 kg and a half of potatoes
- 1 clove of garlic
- 1 tuft of parsley
- 300 gr of tomato sauce
- 1 ounce of cheese
- salt (abundant)
INGREDIENTS FOR THE BROWSE
- 1 kg of 00 flour
- 10 eggs
- Salt to taste
- Extra virgin olive oil as required
- 1 glass of natural water (if necessary)
First boil the potatoes with the peel (1). Then wash 1 tuft of parsley and clean 1 clove of garlic. Cut garlic and parsley with the help of a crescent (2).
Pour into a pot (3) and add plenty of extra virgin olive oil (4) and salt until (5). Bring the saucepan over the heat (6).
Brown everything and add the tomato sauce (7). Boil for about 20 minutes. Grate the cheese in a baking dish (8).
Once the potatoes are boiled, peel them still warm (9). Crush the potatoes into the baking dish with the cheese (10). Pour the sauté over potatoes and cheese (11). Mix everything with your hands (12). Leave the potatoes to cool.
Meanwhile, pour the flour on the pastry board and make a small hole in the center (13). Split the eggs in the center of the flour (14). Pour salt (15) and extra-virgin olive oil as required (16). Mix everything with your hands (17). If the dough is too hard add a little water (18).
Leave the dough to rest for about 15/20 minutes under a container to prevent the dough from drying out (19). Roll out the dough with the help of the pasta machine (20). Take the filling and make small balls, equidistant (21). Turn the dough on itself (22).
With the hands they give the shape of the tortello and to make to adhere the pasta (23). Cut the dough with the help of a cutter (24). Throw the tortelli into boiling salted water (25). Drain the tortelli as soon as they come back to the surface. Season with meat sauce (26).
Watch the video recipe