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Tortelli di patate del Casentino

Versione stampabileVersione stampabileSend by emailSend by email
0
Il tuo voto: Nessuno
porzioni: 
dosi per 4
tempo di preparazione: 
60
stagione: 
per tutte le stagioni
difficoltà: 
media complessità

Archivio per portata: Pasta ripiena, Primi piatti

Archivio per ingrediente: maiale, patate

ingredienti: 

 per la pasta

  • 200 gr di farina
  • 2 uova
 per il ripieno
  •  150 gr di grasso di maiale(quello attaccato all’aristas) tritato molto finemente
  • 2 spicchi d’aglio
  • 2 cucchiai di concentrato di pomodoro
  • 2 cucchiai d’acqua calda
  • 1 kg di patate lessate in acqua salata con la buccia
  • due manciate di grana grattugiato
  • sale e pepe
  • le foglie di un rametto di maggiorana
  • Ingredienti per condire
  • Burro fuso
  • Grana grattugiato
  • Pepe di mulinello

Selezioni speciali: Ricette della prova del cuoco

Impastare la farina con le uova e lavorare fino ad ottenere un composto ben omogeneo. Far riposare il panetto ottenuto sotto una ciotola al riparo dall’aria per almeno 20’.

In una piccola casseruola far fondere, a fuoco molto lento, il grasso di maiale finché non avrà assunto un colore leggermente biondo. Unire l’aglio, attendere qualche secondo, quindi toglierlo e aggiungere, mescolando, la conserva sciolta in poca acqua calda. Far cuocere per 5’.
Sbucciare le patate ancora bollenti, passarle, amalgamarvi il sughetto preparato, il grana e le foglioline della maggiorana. Aggiustare di sale.
Riprendere la pasta e stenderla in una sfoglia sottile, ricavarne dei ravioli riempiti con l’impasto di patate. Lessare i tortelli in abbondante acqua salata e condirli con burro fuso, grana grattugiato e pepe di mulinello.

 

Commenti

io sono già passata da te e

io sono già passata da te e ho visto un paio di idee che sicuramente sperimenterò al più presto!!! vado spesso in ristorante parma per questo piatto. È buono.
http://restaau.it/Search/City/ristorante-parma.html