is one of the most traditional family courses, whose best results are
achieved in house-hold families than in small restaurants. There are various
villages and resorts which say to have the original recipe of "tortelli
di patate". We can surely assume that this course has mountain origins:
Grezzano, Ronta, Santa Maria, Gattaia and San Godenzo are places where
we can eat the best and most delicious "tortelli di patate".
The ones prepared in Gattaia are called "orecchio di elefante"
(elephant's ear) because of their shape and dimension.
This recipe is probably the most famous in Mugello, made with poor ingredients
but giving excellent results; there are some changes and differences but
women of Mugello are able to make them like masterpieces.
Make a sheet of pasta dough with 1/2 kilo of flour, 4 eggs and a pinch
of salt. Boil one kilo of floury potatoes and then mash them. Fry lightly
chopped garlic and parsley or garlic and rosemary, sausage or bacon and
pieces of ripe tomatoes. Mix the mashed potatoes with the other ingredients
and add nutmeg and abundant Parmesan cheese. Make many stew and put them
on rectangles of pasta which will be folded and closed with a fork. Dress
them with meat sauce, mushroom sauce and also rabbit sauce, but the most
delicious one is the duck sauce.
There are changes in the preparation of "tortelli" which add
"stracchino" or "raveggioli" (both soft cheeses) to
the mixture and the quantity is done by:
- 1 kilo of potatoes
- 2 hectograms of "stracchino" or "raveggioli"
- 1/2 hectograms of grated Parmesan cheese,
- garlic or parsley or rosemary, depending on personal tastes
- sausage or baco
- ripe tomato
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni