POTATO TORTELLI WITH BUTTER & SAGE SAUCE — Recipe
Potato tortelli with butter and sage sauce are one of the most traditional dishes in Parma and obviously in my house! A perfect Sunday meal!
Ingredients
- 1000g POTATOES (=35,27oz= 3 large potatoes)
- 100g unsalted BUTTER (=3,53oz=½ cup)
- 1 EGG
- 300g PDO PARMIGIANO REGGIANO 24 months (10,58oz=3 cups)
- TABLE SALT to taste
- 4 EGGS (about 200g=7,05oz)
- about 133g DARUM WHEAT SEMOLINA (=4,69oz=¾ cup)
- about 267g PLAIN FLOUR (=9,42oz=1 ⅔ cups)
- 12g EXTRA-VIRGIN OLIVE OIL (=0,42oz=¾ tbsp)
- 80g unsalted BUTTER (=2,82oz=⅓ cup)
- 80g PDO PARMIGIANO REGGIANO 24 months (=2,82oz=¾ cup)
- 10-15 SAGE leaves
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