Potato Talleri stuffed with Casolèt Cheese from Val di Sole

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.



You may also like ...

30 results

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Fresh cream and wild berry mousse

Trentino Cheescake

Trentingrana and Fresh Goat Mousse Cones

Buckwheat Cake, Pears in Wine and Ice-cream

Apple Muffins

 Gnocchi ai funghi

Salted Gnocchi with gravy and porcini mushrooms

 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Puzzone di Moena cheese in a Saracen Flour Batter

 Pineta Tavon, interno

Potato Tallari willed with Casolet cheese

Apple Strudel with a spumante TrentoDOC sauce

 baccalà dei frati

Baccalà with milk

Zambana Asparagus, Nuts and Vezzena Salad

 Ristorante Miola

Garganelli pasta with sausage and blue cheese

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

Fresh Goat Cheese wrapped in Carne Salada (cured beef)

Read more ...

Smoking hot Val di Sole Polenta with Casolèt and Mortandela

Read more ...

Fresh cream and wild berry mousse

Read more ...

Trentino Cheescake

Read more ...

Trentingrana and Fresh Goat Mousse Cones

Read more ...

Buckwheat Cake, Pears in Wine and Ice-cream

Read more ...

Apple Muffins

Read more ...
 Gnocchi ai funghi

Salted Gnocchi with gravy and porcini mushrooms

Read more ...
 Mezzelune patate e formaggio

Potato half moons and 50/50 cheese with black truffle

Read more ...

Puzzone di Moena cheese in a Saracen Flour Batter

Read more ...
 Pineta Tavon, interno

Potato Tallari willed with Casolet cheese

Read more ...

Apple Strudel with a spumante TrentoDOC sauce

Read more ...
 baccalà dei frati

Baccalà with milk

Read more ...

Zambana Asparagus, Nuts and Vezzena Salad

Read more ...
 Ristorante Miola

Garganelli pasta with sausage and blue cheese

Read more ...

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

Read more ...

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas

0 results

Tourist Areas