Tortelli di patate recipe of the Mugello
A traditional dish prepared throughout the valley and seasoned with a variety of sauces, from ragout with porcini mushrooms to tomato sauce to wild boar.
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Cooking tools:
- Pasta cutter
- Rolling pin
- Potato masher
- Kitchen scale
- Colander
- Stove
- Pot
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- 2 kilos of white potatoes
- 1 sprig of parsley
- 4 ot 5 cloves of garlic
- 1/2 glass of tomato purée
- 2 handfuls of parmesan
- a pinch of nutmeg
- extra virgin olive oil
- salt
- pepper
- 1 kilo of white flour
- 6 eggs
- 4 or 5 spoons of extra virgin olive oil
- a pinch of salt
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