Tortelli sulla lastra
Tortelli sulla Lastra
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