In this period of quarantine we seem to have discovered that we’re all chefs !!😊
So we decided to dedicate this article to one of the most representative dishes of our territory: the TORTELLO DEL MUGELLO.
It will maybe because Italian food has always contributed to the fame of the Bel Paese in the world. Food has always intrigued people and has united them in determining the success of a holiday. Our cooking class is one of the most loved experiences by customers who spend their holiday in Tuscany.
Why is our cooking class near Florence a unique experience?
First of all for the passion of our Chef Cristian Borchi.
Cristian is the best choice for those who want to learn how to cook the delicious dishes of Mugello and Tuscany. In addition to its unquestionable experience in the kitchen, Mugello&Tuscany relies on Cristian because he shares its mission of giving guests the most authentic sustainable cooking experience without neglecting quality and comfort.
To make our cooking courses in Tuscany unforgettable are also the choice of raw materials and the locations: authentic historical farmhouses immersed in the Tuscan countryside.
We cannot think of a holiday in Tuscany without thinking of a cooking class. At the same time we cannot think of taking a cooking class in the Mugello, without making the famous Mugello tortello!
THE RECIPE OF TORTELLO DEL MUGELLO
Ingredients for the dough:
- 500 g Flour
- Eggs
- Salt
- Extra Virgin Olive Oil
* the proportion is 1 egg per 100 g of flour
Ingredients for the filling:
- 1 kg Organic local potatoes
- Extra Virgin Olive Oil
- Garlic
- Parsley
First of all, let’s worry about the dough for the pasta:
Create a kind of volcano with flour and open it. In the center crater we add the shelled eggs, a pinch of salt and a drizzle of oil.
Beat the eggs with salt and oil, then gradually incorporate the flour. Now the dough will be a little sticky.
Knead the mix with the palms of your hands until it becomes dough and is smooth and elastic.
Let the dough to rest in the refrigerator covered in a plastic wrap .
After 20 minutes you can start working it. Roll it out to get the shape of dough you need.
For the filling
Bring the potatoes to boil in their skins. Peel and mash the potatoes in a bowl. Prepare a mixture with garlic and parsley and add it to the mashed potatoes. Completing the filling with oil, salt and ground black pepper. The classic accompaniment to Mugello potato tortelli is beef ragout but you can also have duck or wild boar sauce. If available, you can combine porcini mushrooms very well.
A simple and tasty recipe, suitable for adults and children . Now you just have to follow our recipe for the Mugello tortello and enjoy cooking together!