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:
 

 

5 Movies Shot in Tuscany We Love

As we imagine many of you are getting excited to come visit us at Villa Campestri Olive Oil Resort (we hope) in Tuscany, we suggest watching ...

We’re Back! Villa Campestri Opens it Doors

We're back in business after opening our doors last month and Villa Campestri Olive Oil Resort has made some big improvements to keep ou ...

Spring Gnocchi with Spring Peas and Prosciutto

Villa Campestri Olive Oil Resort is finally open and we are very excited to welcome our 2015 guests, including many who are arriving to spen ...

Easter 2015 in Tuscany: What to Do

Easter is one of the biggest holidays in Italy and celebrations kick off this Sunday (domenica delle palme) March 29th and last until Pasque ...

Tuscany Day Trip: Visit Villa Demidoff

While many are currently planning their 2015 trips to Italy, and quite possibly Tuscany, we want to provide you with a few suggestions of ...

Recipes from Bloggers in Tuscany: Our Top List

Tuscany and food, it almost should be the same word. What we eat is so important to our culture, our most traditional dishes - food hail ...

3 Reasons To Visit Tuscany this Spring

With the stronger dollar and an economy slowly getting better in many areas around the world, 2015 is being slated as a prime time to visit ...

Spring in Tuscany with Kids: Our Ideas

We are constantly on the hunt to include fun ideas for families with kids vacationing in Tuscany for all seasons. At Villa Campestri Oli ...
 

  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