Potato tortelli with lard mirepoix
Albergo Ristorante "La Maddalena"

Handmade fresh pasta

Type of recipe: First courses



Quantities for 8/10 people:

For the filling

  • 1kg white potatoes
  • 100g grated Parmigiano Reggiano PDO
  • 2 cloves garlic
  • 2 egg yolks
  • 1 bunch parsley
  • 1 sprig rosemary
  • grated nutmeg
  • extra-virgin olive oil
  • salt and pepper

For the pasta

  • 1kg superfine white flour
  • 10 eggs
  • a pinch of salt

For the sauce

  • 2 shallots
  • 4 thin slices lard

Preparation method:

For the tortelli: Make a fountain with the flour on a pastry board and break the eggs into the centre, adding a pinch of salt. Use a fork to incorporate the flour and eggs to obtain a smooth, velvety pastry. Divide into two parts and place one in the fridge covered in cling film. Roll the other half out and cut into 8 cm wide strips. Place a small amount of filling along the strips about 3-4 cm apart and fold the strips over horizontally. Press down on the edges of the pasta, taking care to remove as much air as possible. Cut using a special pastry wheel and seal each pasta parcel well with a fork. Wet the edges of the pasta with a pastry brush if necessary. Cook the tortelli for a few minutes in plenty of boiling salted water.

For the sauce: Sauté the chopped shallots with four lightly chopped slices of lard in a small frying pan. Choose simple lard that is neither too cured, nor too spicy. If required, add a couple of peeled and roughly chopped cherry tomatoes to the mirepoix (first drop them into boiling water for long enough to peel easily). Cook the sauce for about ½ hour, adding a drop of white wine or water if necessary. Whisk to obtain a velvety cream and serve with the tortelli.