Ogliastrini potato dumplings
Instructions
Are the famous culurgionis.
Wash, boil the kilo of potatoes and freshly cooked remove them from the water one at a time, Peel and mash with a fork now collecting the puree in a bowl.
Exhausted all the potatoes, seasoned mashed with: 1/2 glass of warm oil, the finely chopped garlic cloves, finely chopped fresh mint leaves, a pinch of salt and 200 g of slimy, or a good handful of grated pecorino cheese, little.
You mixed the whole thing quickly and held aside.
Meanwhile, prepare the dough for the shell intridendo the 600 g flour with 3-4 tablespoons of olive oil and a pinch of salt dissolved in 1/2 glass of water.
Working the dough vigorously, but not very long and barely reaches a certain elasticity stretches into thin sheets from which expected of diskettes by 6 cm in diameter.
On half of each disc sits a amount of puree as big as a small walnut, is covered with the other half of the disc, you solder the 2 half circumferences, with a thin creasing practiced with the fingertips and finishes with a short petiole.
Tortelli will small looking pressed figs.
Cook for about 6-7 minutes in plenty of boiling salted water, extract with the perforated spoon, you sgrondano well and have the dish in a single layer, herringbone doing meet at an angle, 2 to 2, the petioles of the raviolo, along a straight imagined at the Centre of the plate.
You will see a giant spike with his beans in proportion.
If the pot is large enough you can create 3 spikes.
They are seasoned with copious amounts of cheese.
Ingredients and dosing for 8 persons
- 1000 g of mountain potato
- 20 cl of olive oil (or 200 g of pork fat just melted)
- 2 cloves of garlic
- 5 leaves of mint
- 200 g of viscidu cheese in brine
- 600 g of flour
- 1 pinch of salt
- 300 g of fresh pecorino cheese
- Water