Potato Tallari willed with Casolet cheese

 Pineta Tavon, interno

 

 

Ingredients for 4 people
For the potato parcels:
1kg potatoes
500g flour
1 egg

For the filling:
200g Casolet cheese from Val di Sole
1 onion

Method
Wash and boil the potatoes in their skins; as soon as they are cooked peel and mash them. Spread the mash onto a clean work surface and leave it to cool down.
Add the flour and egg to the mashed potatoes and mix these together to obtain a smooth dough. Using a rolling pin, flatten the dough to a thickness of 1 cm and then divide this dough into two equal parts.
Place the cubes of cheese onto one of the pieces of dough leaving a suitable distance between them, along with the onions and a knob of butter. Place the second piece of potato dough on top of the mixture and then cut out our desired shapes to create small potato dough parcels (as for ravioli).
Make sure the parcels are sealed properly and then cook them for 5 minutes in salted boiling water.
Drain and serve with melted butter.


Best with
TRENTODOC Maso Martis Brut

70% Chardonnay and 30% Pinot Noir, 100% which spends 18-24 months in contact with the lees. Pale yellow straw colour. An intense nose with hints of yeast. A persistent very fine grain perlage. Suitable to accompany fish or vegetables starters; first courses, risotto or any fish dishes. It is suitable for all occasions.

 



You may also like ...

30 results
Ristorante Boivin

Tosella Cheese Pralines

 Gnocchetti con formaggio

Polenta gnocchi with mountain cheese fondue

Cream of Golden Apples and Flowers

Strangolapreti e Ingredienti

Salted spinach Strangolapreti filled with ricotta

 Ristorante Miola

Garganelli pasta with sausage and blue cheese

 baccalà dei frati

Baccalà with milk

Trout Tartare with Apple and Lemon Juice

Agritur Rincher

Maltagliati with a farmer's sauce

Puzzone di Moena cheese in a Saracen Flour Batter

Zambana Asparagus, Nuts and Vezzena Salad

Flan with Asparagus from Zambana, Spressa Dop cheese, crunchy speck...

Canederli with “Nostrano” Cheese

 Gnocchi ai funghi

Salted Gnocchi with gravy and porcini mushrooms

Apple Muffins

Chestnut Dessert in Shot Glasses

 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Ristorante Boivin

Tosella Cheese Pralines

Read more ...
 Gnocchetti con formaggio

Polenta gnocchi with mountain cheese fondue

Read more ...

Cream of Golden Apples and Flowers

Read more ...
Strangolapreti e Ingredienti

Salted spinach Strangolapreti filled with ricotta

Read more ...
 Ristorante Miola

Garganelli pasta with sausage and blue cheese

Read more ...
 baccalà dei frati

Baccalà with milk

Read more ...

Trout Tartare with Apple and Lemon Juice

Read more ...
Agritur Rincher

Maltagliati with a farmer's sauce

Read more ...

Puzzone di Moena cheese in a Saracen Flour Batter

Read more ...

Zambana Asparagus, Nuts and Vezzena Salad

Read more ...

Flan with Asparagus from Zambana, Spressa Dop cheese, crunchy speck...

Read more ...

Canederli with “Nostrano” Cheese

Read more ...
 Gnocchi ai funghi

Salted Gnocchi with gravy and porcini mushrooms

Read more ...

Apple Muffins

Read more ...

Chestnut Dessert in Shot Glasses

Read more ...
 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Read more ...

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas