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.

 



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