Blog

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.

 

 

Quick Booking snippet


  • Arrival Date:

  • Nights:

  • Rooms:

  • Adults:

  • Children:

Guide to UNESCO Sites in Tuscany

Tuscany, an Italian region renowned for its cultural and historical wealth, is home to numerous UNESCO World Heritage Sites. These sites represent not just the architectural and artistic beauty of the region but also its significant historical heritage.

A Guide to Italian Cuisine

Italian cuisine, celebrated globally, is a mosaic of flavors and traditions. From the rolling hills of Tuscany to the bustling streets of Naples, each region contributes its unique essence to what we recognize as Italian cuisine. This culinary journey explores how history, culture, and regional diversity have shaped the renowned gastronomy of Italy.

Guide to Wine Tasting in Tuscany

Tuscany is world-renowned for its rich winemaking tradition, a heritage rooted in centuries of history and culture. In this detailed guide, which is like a true oenological journey, we will discover not only the fine wines of the region but also the traditions and landscapes that make Tuscany an unmissable destination for wine lovers.

A Guide to Tuscan Vineyards

In the heart of Italy, Tuscany stands out as one of the most emblematic regions for wine production. Famous for its landscape of gentle hills, cypress trees, and picturesque villages, this region is also a paradise for wine lovers. Tuscan vineyards, nourished by fertile soil and an ideal climate, produce wines that are appreciated worldwide […]

Horseback Excursions Mugello

For those looking for a firsthand experience, the Agricultural Tourism Company Badia di Susinana offers horseback rides and trekking and riding courses with a guide, in addition to hospitality for horses and riders, located in Palazzuolo sul Senio. Alternatively, the Farm I Cavalli del Vento allows crossing beech forests and vast chestnut groves, with rides […]

Sport Fishing in Tuscany

Sport fishing in Tuscany offers a wide range of opportunities due to the abundance of inland and coastal waters in the region. Specifically, the province of Pistoia, with Lake Nievole in Serravalle Pistoiese, is renowned for trout fishing and other fish such as carp, grass carp, tench, and sturgeon, with a catch and release rule. […]

Where to Eat Chianina in Val di Chiana

In Val di Chiana, to savor an authentic Chianina steak, there are several renowned restaurant options: 1. Ristorante Casa Cecco: Offers the chance to taste a Chianina steak in a farmhouse dating back to 1600. 2. Agriturismo di Trequanda: Here, Chianina meat, raised in local pastures and processed by the company’s trusted butcher shop, becomes […]

Artists of the 1400s: The Most Famous Italians and Florentines

The Italian Quattrocento was a period of extraordinary artistic effervescence that produced numerous world-renowned artists. Among them, some of the most influential were: 1. Andrea Mantegna (1431–1506): A painter and engraver from Padua, famous for his frescoes in the Camera degli Sposi in Mantua.