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.<\/p>\n
\u201cBut above all, I have faith in good wine<\/em><\/p>\n I believe that whoever believes in it is safe<\/em><\/p>\n I believe in the cake and the pie <\/em><\/p>\n The one is the mother and the other her son \u2026<\/em>\u201d<\/p>\n 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<\/p>\n Pasta dough is prepared, a classic one with eggs, flour, oil, and salt<\/p>\n it is placed to rest so that it can be rolled out later.<\/p>\n <\/p>\n Boil the potatoes. In the meantime, chop the garlic and parsley and saut\u00e9 the chopped mixture in extra virgin oil, and once the potatoes are boiled, peel and mash them.<\/p>\n Add the saut\u00e9ed mixture to the potatoes and season with Cervia salt and freshly ground black pepper.<\/p>\n 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.<\/p>\n 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.<\/p>\n We recommend a meat or mushroom sauce as a condiment.<\/p>\n","protected":false},"featured_media":83217,"template":"","meta":{"_acf_changed":false},"class_list":["post-84082","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry"],"acf":{"subtitle":null},"yoast_head":"\nIngredients for 4 servings<\/h3>\n
for the \u201ctortello<\/em>\u201d pasta<\/h3>\n
for the filling<\/h3>\n