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Double pasta tortello
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
½ kg of potatoes,
1 egg,
300 g flour 00,
salt.
For the red turnip paste:
50 g of flour 00,
50 g of semolina,
1 egg yolk, 1 egg yolk,
100 g of red turnips,
salt.
Filling of the tortello:
100 g of sweet herbs (silene, valerianella, hop shoots, wild asparagus),
100 g of butter,
salt,
pepper,
nutmeg.
Dressing:
100 g of butter,
200 g of smoked ricotta.
Introduction
An irreplaceable food source, the potato produces more energy than cereals and worthily replaces an essential food such as bread. When buying potatoes, you should pay attention to the skin and pulp: it is on them that the flavor and the degree of edibility depend. The outside must be free of spots, not wrinkled and not soft.
Preparing
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