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BartolaccioThis is a very old traditional recipe from the Tuscan-Romagnolo area. The "bartolaccio" is a type of salty bread (crescione or tortello), filled with a potato, pancetta, pecorino filling and cooked on a griddle.

Difficulty: Medium

Ingredients: For the dough: 1 kg of flour, 1 cube of beer yeast (equivalent dose for 1 kg of flour), and enough water to make a good dough. For the filling: 1 kg of potatoes, 1 hg of pork pancetta, 1 hg of grated cheese (pecorino or some other seasoned cheese), salt, pepper, and seasonings.

Preparation: Boil the potatoes and in another pan fry the pancetta. Mix the potatoes with the pancetta, the grated cheese, salt, pepper, and seasoning, and mix until completely homogenous. Prepare the dough by first pouring out the flour (from a distance like water), then adding the yeast and the water; mix well, and roll out the dough until it is even but not too thin. Cut it into squares, fill the squares of dough with the potato filling prepared before, and then close them around the edges, forming a "tortello" (like ravioli or other filled pasta). Cook the bartolacci as they are on the griddle.

Notes: Instead of potatoes, you can use pumpkin.

Last modified Oct 17, 2011

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