Tortelli sulla lastra
Tortelli sulla Lastra
This ingenious and inexpensive stuffed pasta dish was invented when there was little food available and is still popular even today in the Savio valley and throughout the areas near the Tuscan-Romagna Apennines. It is based on ingredients that are always available in the garden or in the countryside. The stuffing can be varied depending on the season with potatoes, pumpkins, wild greens flavoured with bacon or bacon and spinach combined with ricotta or raviggiolo cheese or potatoes and pumpkin in equal parts or with the addition of cabbage or the delicious "carline" (a type of thistle). This dish provides a satisfying meal that need only be rounded off with a glass of wine. It is delicious cold and can last several days.
Pastry dough: 1 kg wheat flour, water, salt;
Stuffing: 1 kg potatoes, 200 g bacon, 2 eggs, 2-3 cloves garlic, salt and pepper to taste.
Prepare the stuffing by boiling, peeling and mashing the potatoes, then add 2 eggs and season with lard previously fried with garlic.
Roll out the dough obtained with a mixture of wheat flour, water and salt into a thin circle. Spread the stuffing evenly over half the dough; fold the other half over it then seal the edges with a pasta wheel. With a rolling pin press the filled dough to obtain a more or less regular grid of squares of about 10-12 cm each side and then cut with the wheel. Each of the cut "tortello" must be cooked for about 3-4 minutes on a rough slab of sandstone placed over very hot embers in the fireplace, turning several times. Today it is more practical to cook the stuffed pasta on a skillet (as for piadina) or a cast griddle, placed on the burner of a gas cooker or the griddle of a stove