After talking so much about tortello, our chef Roberto Zanieri decided to dedicate to this symbol of the Mugello July’s recipe: now we will teach you to do the “black potato tortello with cuttlefish ragout“.
For the dough: 4 eggs, 400g flour; cuttlefish ink, 1 pinch of salt, 1 tablespoon olive oil
For the sauce: 1 medium cuttlefish, 400 g tomatoes, 1 onion, 1 clove, parsley, pepper
For the filling: 500g potatoes, garlic and parsley lightly fried in olive oil, lemon peel
For the dough: Prepare the pasta dough as a normal puff pastry, slightly diluting the ink of cuttlefish in a bit of water
For the filling: Prepare the stuffing with boiled potatoes and proceed as normal for the ravioli.
For the sauce: Sauté the herbs in olive oil, add the chopped cuttlefish tentacles and subsequently pepper, being careful not to burn anything, then add tomatoes without seeds and cook as a normal sauce.
Boil in salted water the “tortelli” and add the cuttlefish sauce, garnish with fresh parsley e. .. enjoy!
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