Potato tortelli with Tuscan pesto
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Potato tortelli with Tuscan pesto

Potato tortelli with Tuscan pesto   Tortello Prepare dough with  5 eggs 250 gr of semola flour 250 of flour 1 tablespoon of extra virgin olive oil Let it sit for 30 minutes   Boil the potatoes, peel, and mash with a fork. Chop garlic into thin slices, add

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Thu 24 Jan 2008 1:00 AM

Potato tortelli with Tuscan pesto

 

Tortello

Prepare dough with 

5 eggs

250 gr of semola flour

250 of flour

1 tablespoon of extra virgin olive oil

Let it sit for 30 minutes

 

Boil the potatoes, peel, and mash with a fork.

Chop garlic into thin slices, add a bit of rosemary and cook on a very low flame for 10 minutes.

Add potatoes and mix well.

Let mixture sit until cool.

 

Pesto

Mix 100 gr of rosemary, sage, thyme and basil

Add 100 gr of pine nuts, 50 gr of walnuts, 10 gr of garlic and mix in food processor 

Add extra virgin olive oil until reaching a pesto consistency

 

Boil tortelli in salted water for few minutes

Warm the pesto by adding a few spoonfuls of hot water (do not cook the pesto as it will lose its flavour)

 

 

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