Locanda al Gambero Rosso
Ingredients and quantities

Quantities for 4 people:

For the pasta, a disc measuring about 90-100cm in diameter

  • 1kg flour
  • water
  • salt

 For the filling

  • 1kg locally-grown potatoes
  • 200g lard 
  • 2 eggs
  • 2-3 cloves garlic
  • salt and pepper

I tortelli sulla lastra (I tortèlle o tortéij in tla lastra)

Type of recipe: First courses


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Preparation method:

To prepare the filling, boil and mash the potatoes and add the eggs. Chop the lard and brown in a pan with the garlic. Add to the potato mixture. Make the pasta by mixing together the flour, water and salt. Roll out to form a disc as mentioned above. Spread the filling over half the pasta and fold the other half over the filling. Seal the edges and use a pastry cutter to cut out a “half moon” shape. Press down on the filled pasta using a rolling pin to form a fairly regular “net”, with squares measuring about 10-12cm. Press down on these “tracks” using the edge of a vertically-held plate, in order to “score” the tracks left by the rolling pin. Roll a pastry cutter along these tracks to cut and at the same time seal the edges of each individual “parcel”. Cook each parcel for about 3-4 minutes on a slab of sandstone (hence the name of the dish which literally means “on the slab” - to all intents and purposes a utensil, which should be carefully stored at the si . . . >>>



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