Paolo_Marracchi_gastronomia01Br
Stefano_Aramini_gastronomia01
tortelli01
PATATE
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
DSC_6625
marta mostra 2012 -01
tortelli02
crostini8
MUGELLO_Marco_Lorini_01
1 2 3 4 5 6 7 8 9 10
Paolo_Marracchi_gastronomia01Br
DSC_6625
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
marta mostra 2012 -01
tortelli02
tortelli01
crostini8
Stefano_Aramini_gastronomia01
PATATE
MUGELLO_Marco_Lorini_01
1 2 3 4 5 6 7 8 9 10
Boil 2 kg of white potatoes and mash. Fry 4/5 cloves of garlic with some parsley. Add this and half a glass of pureed tomatoes, 2 fistfuls of grated Parmesan cheese, a pinch of nutmeg, salt, pepper, a little olive oil to the mashed potatoes.
Roll out the pasta dough which has been prepared with 1 kg of white flour, 6 eggs, 4/5 spoons of pure olive oil and salt. (Take only a small amount at a time and make strips, rolled out finely.) Place small mounds of cold stuffing every 4/5 cms. in the middle of the strip. Make a roll by pressing the edges together with your fingers, taking care that no air remains between each tortello. Cut into squares with the special cutting utensil.
Serve with meat or mushroom sauce. Duck or rabbit sauce is also extremely suited to this dish.

Subscribe to Newsletter

Subscribe our newsletter to stay in touch with Mugello latest news and events

Please enable the javascript to submit this form

Mugello in a nutshell

Discover Mugello in your next holiday in Tuscany, suggestions for spending 1, 3 or 5 days in Mugello

 

       

Mugello guide books


You can download the guide books. Discover Mugello in your next holiday in Tuscany!

Guide request

Our social profiles