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Tortelli on the Slab

Tortelli on the SlabTypical recipe of the Tuscan-Romagnolo Apennine (also popular on the Tuscan side of the hills). It is a filled pasta dish historically cooked by the poor, based on ingredients which could always be found in the area. It is considered a single dish, indeed in the old days it was used either as a snack or for dinner.

Difficulty: Medium

Ingredients: for the pastry: 1 kg of soft wheat flour, water, salt. For the filling (reward): 1 kg of potatoes, 200 g of lard, 2 eggs, 2-3 garlic cloves, salt and pepper to taste.

Preparation: prepare the "reward" with the potatoes, boiled and mashed, add the eggs and season with a mixture of lard previously sautéed with garlic. With a rolling-pin, roll out a round, thin pastry, prepared by blending the flour with water and salt. Spread the “reward” evenly on one half of the pastry, fold the other half over and seal the edges of this “crescent” with a wheel. Press the rolling-pin over the filled pastry in order to shape a regular criss-cross with squares of 10-12 cm per side. Run the pastry cutter over the marks left by the rolling-pin, pressing with your fingertips close together, in order to seal and cut each single “tortello”. Lay them on a hot stone slab located on the fireplace embers, for 3-4 minutes, until the “tortello” is slightly burnt on the surface. Nowadays it is more common and practical to cook the “tortelli” on the earthenware baking tray (used also for the “piadina romagnola”), placed on the cast iron plate located on the gas cooker or on the hot plate of the stove.

Notes: according to the season and the area, the “reward” can be made with potatoes and pumpkins in equal parts, or adding cabbage or even delicious “carlines” (the wild thistle growing in the meadows at high altitudes).

Suggested red wine Sangiovese di Romagna

 

 

Recipe sent by: Ilve Martelli - San Piero in Bagno (FC)

Last modified Dec 27, 2013

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