Mugello potato tortelli are a large, soft square-shaped pasta, similar to ravioli and yellow in color, with a filling made of boiled potatoes, garlic and tomatoes. Potato tortelli are a poor man’s dish: the potato filling appeared with the introduction of the tuber around the mid-1800s as an alternative to the previous filling, made with chestnuts, a nut that is very common and gathered in all mountainous areas.

Recipe Details:

Region: Tuscany
Course: Main
Serving: 4
Preparation: 2 hours
Cooking: 1 hour
Difficulty: High

Ingredients for Tortelli
  • 150 gr semolina flour
  • 150 gr all-purpose white flour
  • 3 eggs
  • salt
  • water to taste
Filling:
  • 1 kg white Mugello potatoes
  • 1 tablespoon tomato paste
  • 1 garlic clove
  • 1 tablespoon extra-virgin olive oil
  • salt
Dressing: 
  • 3 red Tropea onions
  • extra-virgin olive oil
  • 150 ml vegetable broth
  • 30 ml red wine vinegar
  • salt
  • pink pepper and chives
  • butter
Preparation:

Boil the potatoes in abundant salted water. Peel the potatoes then put them through a potato masher. Prepare the filling. In a pan, sauté the garlic with the oil, add the tomato paste and sauté for a few minutes. Remove the garlic then mix the tomato sauce with the mashed potatoes. Mix well, adding salt to taste. Let cool completely.

Mix the two flours, making a mound on a pastry board. Add the eggs in the center with a pinch of salt then kneed well, creating a smooth ball (if the dough becomes too hard, add a few tablespoons of water). Cover with a dishtowel and let rest for 30 minutes. Roll out the dough into thin sheets. Place the potato mixture on the dough, in small balls the size of a walnut, then cover with another layer of dough, making sure it adheres well and eliminating the air. Using a pasta cutter, cut into large rectangles. Let them dry on a pastry board.

tortelli-di-patate-del-mugello

For the condiment, cut the onions thinly then place into cold water and a tablespoon of salt and vinegar; leave for 30 minutes. Wash under running water then sauté in a pan with a drizzle of oil for 45 minutes over a low flame.

Boil the tortelli in plenty of salted water. Drain them then toss them in a pan with the onions and a pat of butter.

Garnish with chives and pink pepper.

 

Pairing wine: Chianti Classico.