I tortelli sulla lastra (I tortèlle o tortéij in tla lastra)
Locanda al Gambero Rosso

Type of recipe: First courses



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

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 side of the fireplace) well heated on the embers in an open fireplace. The parcels are ready when the outside is slightly burnt. Serve with assorted cold cuts like finocchiona, coppa or Parma ham.