Potato Talleri stuffed with Casolèt Cheese from Val di Sole
Wash and boil 1kg of potatoes with their skins on. When they are freshly cooked, peel and mash them and then placed them on a clean work surface. When cold, add 500g of flour and an egg and work the mixture until it is smooth. With a rolling pin roll out the potato dough to a 1cm thickness.
Place cubes of Casolèt cheese from Val di Sole over it, leaving a suitable distance between each cube along with some previously braised onion and a cube of butter, then add another layer of dough on top. Cut the dough into the desired shape, as with ravioli. Make sure the parcels are sealed tightly before cooking in boiling water for 5 minutes from the point where the water starts to boil again. Best served dressed with melted Trentino butter.