The recipes of Villa Campestri: black potato tortello with cuttlefish ragout
Mugello potato tortelli are an exquisite recipe typical of the area. The recipe has been handed down from generation to generation but is always open to new reinterpretations. Discover with us the tradition of Mugello potato tortello and an exquisite gourmet variant!
The traditional recipe for Mugello potato tortello
Mugello tortelli are one of the most original and authentic traditional Tuscan recipes in the field of fresh and filled egg pasta.
The Mugello tortelli are, in fact, large “squares” of pasta, similar to “ravioli”, with a very simple but extremely tasty filling, composed of a mixture of boiled potatoes, tomato, nutmeg and salt.
Some recipes include the addition of aromatic herbs and sausage, this variant is a choice that depends on the recipe handed down and changes from family to family.
Here is the classic recipe:
Pasta ingredients
- Flour 1 kg
- 8 Eggs
Ingredients for the filling
- Potatoes 1 kg
- Parmesan cheese 200 gr
- Garlic clove 2
- Ground nutmeg 1 pinch
- Parsley 1 sprig
- Extra virgin olive oil (extra virgin) 4 Tablespoons
Preparation
Boil the potatoes and once cooked, mash them adding garlic and parsley, nutmeg, parmesan and oil. Add a few tablespoons of tomato sauce and salt.
Combine flour and eggs and knead until a soft and smooth dough is obtained. Then let it sit for about half an hour.
Roll out the dough and place the filling balls on it, about 2 cm from each other.
Use the knurled pastry cutter to separate the tortelli, close the sides with your hands.
Cook the tortelli for about 2-3 minutes in boiling water, drain and season with butter and sage and Parmesan.
The recipes of Villa Campestri: black potato tortello with cuttlefish ragout
After having talked a lot about potato tortello, we want to dedicate a special recipe of Villa Campestri to this symbol of Mugello: today we are now teaching you how to make the “black potato tortello with cuttlefish ragout“.
Pasta ingredients:
- 4 eggs;
- 400g 00 flour;
- cuttlefish ink;
- 1 pinch of salt;
- 1 tablespoon of olive oil.
Ingredients for the ragout:
- 1 medium cuttlefish;
- 400 g peeled tomatoes;
- 1 onion;
- 1 clove of garlic;
- parsley;
- chili pepper.
Ingredients for the filling:
- 500g potatoes;
- chopped garlic and parsley and lightly fried in olive oil;
- Lemon peel.
Preparation
Prepare the pasta like a normal sheet, slightly diluting the cuttlefish ink in a little water.
Prepare the filling with the boiled potatoes and proceed as for classic tortelli.
Brown onion and garlic in olive oil, add the chopped cuttlefish and then the tentacles and the chili pepper, taking care not to burn anything, then add the tomato without the seeds and cook like a normal ragout.
Boil the “tortelli” in salted water and season with the ragù; garnish with fresh parsley.
Come and enjoy the potato tortelli and the typical Mugello specialties
As we have seen, the Mugello area offers many typical culinary traditions and of all that of potato tortello is certainly and the most famous. Classic or in its modern variants it is a dish absolutely to taste.
If you also want to taste the famous Mugello potato tortelli, we are waiting for you at Villa Campestri Olive Oil Resort!
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