POTATO TORTELLI WITH BUTTER & SAGE SAUCE
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.myitaliancooking.it.
Cooking tools:
- Pasta machine
- Rolling pin
- Kitchen scale
- Mixing bowl
- Potato masher
- Pot
- Stove
- Fork
- Toothpick
- Plastic wrap
- Refrigerator
- Cutting board
- Pastry wheel
- Baking sheet
- Freezer
- Zip-top bag
- Slotted spoon
- Colander
- Saucepan
- Kitchen towel
- Plate
- Soup plate
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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