Strada della Mela
Potato “Tallari” (ravioli) filled with Casolèt cheese from Val di Sole
First course
Ingredienti
Ingredienti per 7 persone:
Per l’involucro di patate:
- 1000 g di patate
- 650 g di farina
- 300 g di rape rosse
- 1 uovo
- 15 grammi di sale
Per il ripieno:
- 100 g di formaggio Casolét della Val di Sole
- 1 cucchiaio di Trentingrana
- 50 grammi di ricotta affumicata
- 50 grammi di ricotta fresca
Preparation
Wash and boil the potatoes in their jackets; mash and spread out on to cool on a hard surface.
When cool add flour and egg and mix to make a smooth dough. Roll out to a thickness of 1 cm.
Place cubes of cheese and the onion sautéed in butter at a suitable distance apart. Lay another layer of rolled dough, seal the edges and cut as if making ravioli.
Check that they are well sealed and cook in boiling water for 5 minutes or until they come to the surface.
Drain and serve with butter melted in a little broth and then reduced.
Recipe from the restaurant ‘Alla Pineta’
Recipes
Experiences
Events
