Villa Campestri - Olive Oil Resort      
 
 
HOME | SHOP | BLOG | PRESS | NEWSLETTER | LOCATION
 
   
RESORT
BEDROOMS & SUITES
RESTAURANT
OliveToLive
WHAT TO DO
CEREMONIES & MEETINGS
SPECIAL OFFERS
 
 

Tortelli from Mugello: recipe

I Tortelli del Mugello

(a recipe from Mirella Sartori) From the “Diary of Recipes by Nancy Harmon Jenkins”

If it sometimes appears that every cook in the Mugello has a different recipe for this classic dish, that’s absolutely correct. But Tuscan food is like that, every time you turn a corner, there’s another way of doing things—and the person who’s doing it will swear that it’s the only authentic way. This is another recipe from the great Mugellese cook Mirella Settori.

This makes 10 to 12 servings.
3 pounds yellow-fleshed potatoes, well scrubbed
1⁄2 head of garlic, peeled and chopped
1⁄2 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
3 tablespoons dry white wine
1 tablespoon tomato paste
Sea salt, freshly ground black pepper, and freshly grated nutmeg
1⁄2 cup freshly grated parmigiano reggiano

Cover the potatoes with boiling water and cook, uncovered, over medium-high heat until they are tender. Drain, and just as soon as they can be handled but while they are still hot, peel them and put them through a ricer or mash with a potato masher.

While the potatoes are cooking, make a battuto by further chopping the garlic and parsley. Cook the mixture very slowly in the olive oil over medium-low heat. Add a little salt to the pan so the vegetables will sweat out their liquid. Do not let them burn. Once the garlic is soft, add the wine and tomato paste, along with salt, pepper, and 3 tablespoons of water. Bring to a simmer and let cook very slowly until the potatoes in the other pot are done—at least 10 minutes.

As soon as the potatoes are riced, mix in the soffritto (that’s the battuto once it’s cooked), taste and adjust the seasoning, adding a little nutmeg and the grated cheese. Mix together with your hands or a wooden spoon, keeping the mixture light. Set aside, covered, but do not refrigerate.

NB: When Mirella makes tortelli she mixes some of her very tasty ragu into the potatoes. Good idea.

Make a pasta dough using 1 1⁄2 pounds of flour and 6 to 8 large eggs. Add a healthy pinch of salt and a tablespoon of olive oil. Knead until the dough becomes soft and elastic, then set aside to rest, covered, for at least 15 minutes.

Roll out a sheet of pasta, dot it with the potato filling, cover with another sheet of pasta, and cut in squares or rounds using a pizza cutter or a ravioli cutter. Set the tortelli on a cake rack or on a board dusted with cornmeal or semolina to keep them from sticking.

When ready to cook, bring a large pot of lightly salted water to a rolling boil. If necessary, reheat your ragu. Drop the tortelli into the boiling water and cook until the pasta is done, about 7 to 10 minutes. Drain the tortelli and transfer to a heated platter. Serve with the ragu on top and, if you wish, a handful of grated parmigiano reggiano. Serve immediately.

 

 

This entry was posted in BLOG English and tagged , , , , , , , , , . Bookmark the permalink.
 
 
Booking


Date of Arrival:
Nights:
Rooms:
Adults:
Children:
 

 

A peek into our spring menu – Tuscany eats

We decided that this week needed to be dedicated to our new spring menu using fresh ingredients from our Tuscany farm in the Mugello valle ...

Where to eat in the Mugello Valley in Tuscany

Traveling to Tuscany almost always involves several gastronomic adventures as it very well should. Whatever the reason for making the Mu ...

10 fun facts about Olive Oil

To us olive oil is life. Which is why we love to share our passion for this amazing product from the earth with you. Here at Villa Campestri ...

Books to get you excited for your next trip to Tuscany

The journey of a lifetime starts with the turning of a page" - Rachel Anders Everything about this quote rings true, especially because ...

3 things to do when it rains in Tuscany

When most people envision a trip to Tuscany, they imagine beautiful sunny days and slow, romantic sunsets. Unfortunately rain can somewh ...

Romantic Tuscany, our favorite spots

Without a doubt, Tuscany is considered to be one of the most romantic places in the world. A place with rolling hills, cobble-stoned streets ...

The art of beekeeping in Tuscany

Unbenowst to many, Tuscany has a rich history and heritage in the art of beekeeping and making honey. The famous Il miele della Toscana (Tu ...

Cooking cod Tuscany style!

Salt Cod with Zolfini Beans - Filetto di Baccalà in olio-cottura con crema di fagioli golfini all’uccellettoRecipe is for 10 servings ...
 

  bottom_separator   bottom_separator   bottom_separator   bottom_separator   bottom_separator  
Villa Campestri Olive Oil Resort
Via di Campestri 19/22
50039 Vicchio di Mugello (Firenze)
Tel. +39.0558490107
Fax +39.0558490108
villa.campestri@villacampestri.it
P.IVA 04277830487