The Month's Recipe

Tortelli alla mugellana

July 7, 2010

Tortelli mugello’s art


1 kg potatoes

200 grs unpeeled seedless ripe tomatoes

200 grs concentrated tomato sauce

5 cloves of garlic

6 sprigs of fresh thyme

300 grs grated and seasoned pecorino

salt and black pepper

Preparation method

Cover the potatoes under salt flakes and cook in the oven for about an hour.

Unpeel and chop the potatoes.

Meanwhile, brown the minced garlic and 2 of the sprigs of thyme

add the pulp of the tomatoes and  cook for 5 minutes on the fire

add the concentrated tomato sauce and end the cooking until you see the mixture results as a cream.

Mix the tomato with the cooked potatoes, add the rest of the fresh thyme, the pecorino and adjust with  salt and pepper.

Using this mixture prepare the tortellis or ravioli and then simply season with butter and fresh thyme and pecorino.

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