If you've never tasted tortelli from Mugello, you don't know what you've missed so far. The softness of the potatoes; the tomatoes in the filling; the garlic in the dough. An incredible dish – just like the place where they were born: Mugello.
For those who don't know the area, Mugello is located in a narrow valley in the hills of Florence – an enchanted and beautiful place, full of greenery and surrounded by nature. Its culinary tradition is halfway, given its geographical proximity, between Tuscany and Emilia (hence the name of the pasta).
The recipe is not complicated, but it does require some manual skill.
The Recipe: Tortelli Mugellani
Ingredients:
For the pasta:
1 lb flour, 3-4 eggs, 2 oz water, Extra-virgin olive oil, Salt
For the filling:
1 lb potatoes, 2 cloves of garlic, 7 oz grated parmesan cheese, Parsley, Tomato paste, Pepper, Extra-virgin olive oil
Method:
To make tortelli mugellani, start with the pasta (of course). Place the flour on a pastry board in the classic fountain shape. Add eggs, water, a little oil and salt to the center. Knead the dough and let it rest covered with a cloth. Then make the filling by boiling, peeling and crushing the potatoes with a fork. Separately, while the potatoes are cooling, make a sauté with finely chopped garlic and parsley, oil, pepper and a large spoonful of tomato paste. Then add this mixture to the potatoes, add salt and grated cheese and mix everything together. Continue making the tortelli mugellani by rolling out the dough: The pasta sheet shouldn’t be too thin. Cut into strips about 8 cm wide. Place a small ball of filling every 3 cm on the pasta sheets and then fold the pastry onto itself, letting the air out. Then you’ll form the tortelli by cutting the sheet with the serrated pizza-cutter.
Cook the tortelli mugellani in salted water for a few minutes and season with meat sauce.