“Tortello mugellano” filled pasta: a recipe by Christian Borchi of L’Antica Porta di Levante in Vicchio (Tortello Slow Food)

A landmark dish of Mugello, it was already mentioned by Pulci, a poet at the court of Lorenzo il Magnifico, although it seems that its original filling was actually made from chestnuts.

“But above all, I have faith in good wine

I believe that whoever believes in it is safe

I believe in the cake and the pie

The one is the mother and the other her son …”

Ingredients for 4 servings

eggs 2 – flour 200 grams – organic olive oil 6 grams – Cervia salt 2 grams – potatoes from the highlands of Pietramala 150 grams – garlic 1 clove – parsley 10 grams

for the “tortello” pasta

Pasta dough is prepared, a classic one with eggs, flour, oil, and salt

it is placed to rest so that it can be rolled out later.

for the filling

Boil the potatoes. In the meantime, chop the garlic and parsley and sauté the chopped mixture in extra virgin oil, and once the potatoes are boiled, peel and mash them.

Add the sautéed mixture to the potatoes and season with Cervia salt and freshly ground black pepper.

Now the dough is rolled out and the filling is poured onto one of the strips of pastry with the help of a piping bag.

Fold the strip over on itself and then seal the two dough edges by pressing them together, cut the dumplings with a grooved pastry cutter, which are then cooked in boiling salted water.

We recommend a meat or mushroom sauce as a condiment.