Potato Tortelli Mugello-Style | Carlo Florence chef

Name: Potato Tortelli Mugello-Style | Carlo Florence chef
Ingredients: 300 g fresh egg pasta, made with 50% of semolina and 50% of Manitoba or 00 flour ( see technique ); 600 g potatoes; 2 small garlic cloves; 1 tablespoon parsley; 3 tablespoons pomarola sauce; Pepper; Nutmeg; Parmigiano Reggiano; Boil the diced potatoes for about 10 minutes in the microwave, then mash them finely while still hot.; Sauté the garlic, then add the pomarola sauce and finally the parsley.; Add the mashed potatoes to the pan, mix well, and season with nutmeg, pepper, and salt.; Use the “Basic Ravioli Recipe” to prepare the tortelli with this filling.; Serve with a meat or wild boar ragù and top with Parmigiano Reggiano; First courses

florencechef.com

Delight in creamy potato tortelli, Florence-style, served with rich meat ragù. Perfectly sized for a satisfying first course. 🍝❤️

View Original

Share this recipe:

Ingredients

300 g fresh egg pasta, made with 50% of semolina and 50% of Manitoba or 00 flour ( see technique )
600 g potatoes
2 small garlic cloves
1 tablespoon parsley
3 tablespoons pomarola sauce
Pepper
Nutmeg
Parmigiano Reggiano
Boil the diced potatoes for about 10 minutes in the microwave, then mash them finely while still hot.
Sauté the garlic, then add the pomarola sauce and finally the parsley.
Add the mashed potatoes to the pan, mix well, and season with nutmeg, pepper, and salt.
Use the “Basic Ravioli Recipe” to prepare the tortelli with this filling.
Serve with a meat or wild boar ragù and top with Parmigiano Reggiano
First courses