Tag: Mix

Mugello tortelli: a mix of Emilia and Tuscany – Italian Cuisine

Mugello tortelli: a mix of Emilia and Tuscany

Homemade egg pasta and a filling made with potatoes, tomato, garlic and parsley: here's how to prepare this dish of the Tuscan-Emilian culinary tradition

If you have never tried the flavor of Mugello tortelli you don't know what you've been missing so far. The softness of the potatoes, the tomato in the filling, the garlic in the dough: a sinuous dish like the place where they were born, the Mugello.

For those who do not know it, Mugello is in one narrow valley on the hills of Florence, enchanted and beautiful place, full of greenery and surrounded by nature. Its culinary tradition is halfway – given the geographical proximity – between the Tuscan and the Tuscan ones Emilian (hence this type of pasta).

The preparation it is not complicated, but requires some manual skills.

How to make Mugello tortelli


To prepare the tortelli pasta you will need: 500 g of flour 0, 3/4 eggs, 50 g of water, extra virgin olive oil and salt. For the stuffedinstead: 500 g of potatoes, 2 cloves of garlic, 200 g of grated Parmesan cheese, parsley, tomato paste, pepper and extra virgin olive oil.


To prepare Mugello tortelli, of course, you start with pasta. It is placed on a pastry board flour in the classic fountain shape and eggs, water, a little oil and salt are added to the center. Yes knead and let it rest under a cloth.

We then move on to filling preparation boiling the potatoes, peeling them and mashing them with a fork. Separately, while the potatoes are cooling, a fried based on finely chopped oil, garlic and parsley, pepper and a generous spoonful of tomato paste. So you combine this mixture with the potatoes, yes add salt and grated cheese and mix everything.

The preparation of Mugello tortelli continues rolling out the dough: it must be a not very thin sheet and cut into strips about 8 cm wide. We then proceed to fix one stuffing ball every 3 cm and then the sheet folds on itself, letting the air out. At this point we proceed to form the tortelli cutting the dough with the spronella toothed.

The Mugello tortelli then go cooked in salted water for a few minutes and seasoned with a meat sauce.

Frico, a delicious mix of potatoes, cheese and onions – Italian Cuisine

Frico, a delicious mix of potatoes, cheese and onions

A typical preparation of Carnia where in the past it was a substantial meal for lumberjacks and shepherds

The frico it is a dish of the Friulian country tradition, made of potatoes, onions and a lot of cheese. It originates from Carnia, a region of Friuli Venezia Giulia, where cows are raised to produce the cheese that is used for this preparation, the Montasio, and which binds together all the ingredients of this sort of well-roasted pie.

The crust: the essential x factor

One of the characteristics of the frico is his crispy crust, which contains the soft soul of the cheese. Getting it is simple: once all the ingredients are cooked in a pan, pour a spoonful of oil and then the mixture into a non-stick pan. Let it cook for a few minutes over high heat and on the surface the golden crust will form which will give the final touch to your frico.

The secret to a compact frico

Frico can be served as a single dish or become the basis of a finger food. In this case it is good that its texture is as homogeneous and compact as possible. To achieve this, it is essential chop all the ingredients, so that they mix well and have a regular shape. Then pass both the potatoes and the cheese in the big hole grater. This is possible if you use a well-aged cheese. Otherwise you will have to cut it with a knife and cut it into small pieces.

The recipe for frico


500 g potatoes

500 g Montasio cheese

2 red or golden onions


extra virgin olive oil

parsley or basil for garnish


First peel and peel the onions. Then cut them into thin slices. Also peel the potatoes and remove the cheese crust. Grate the potatoes one by one in the large hole grater and then do the same with the cheese. Pour two tablespoons of extra virgin olive oil into a pan and sauté the onions for a few minutes. When they are golden brown, add the potatoes, the cheese, season with salt and mix well. Cook for 15 minutes and then turn off. Put a spoonful of oil in a non-stick pan, pour the potato and cheese mixture into it, level with a spatula and then cook over high heat for a few minutes on both sides, so that the crust forms. Serve your hot frico, decorated with a few leaves of basil or parsley, according to your tastes.

In the tutorial some tips for a perfect frico!

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Cavatelli al mix, handmade pasta, with many flours inside – Italian Cuisine

Cavatelli al mix, handmade pasta, with many flours inside

A recipe that has distant origins in the regions of southern Italy. Perfect for a family lunch or an evening with friends

They are called cavatelli to the fray (or cavatielle in dialect) and are a classic pasta format that is used to eat mostly in the central and southern regions of Italy. They are about 4 cm long and have the typical hollow shape, hence the name, which allows them to collect abundant sauce, usually made from tomatoes but often accompanied by vegetables or meat. They are handmade, with durum wheat flour but also with soft wheat flour, and are among the oldest pasta shapes known. They are part of the so-called "dragged" pasta, said so because of the gesture that is made to produce them, which is precisely to hollow the piece of dough by dragging it with one or more fingers on the floured surface.

Mixed, a mixture of flours not only of cereals!

This is what it says in the south, to indicate a set of ingredients that make up a dough, in this case the one for cavatelli. To the classic durum wheat semolina are added barley and some legumes that in the southern regions they are used a lot to prepare soups and purées. Lentils, chickpeas and especially beans, have always belonged to the tradition of popular cuisine of southern Italy, in perfect line with what are the rules of the Mediterranean diet, universally recognized as the best possible diet. To prepare these cavatelli, dried legume flour is mixed with that of durum wheat and barley semolina and the result is a pasta with an important and wrinkled consistency, perfect for accommodating dense and full-bodied sauces based on tomatoes, meat and vegetables.

And now the recipe for cavatelli al melech


For pasta
100 g durum wheat semolina, 100 g barley flour, 100 g chickpea flour, 100 g bean flour, a pinch of salt, water.

For the dressing
600 g vine tomatoes or cherry tomatoes, 8 bay leaves, extra virgin olive oil, salt.


Mix the flours and place them in a fountain on a pastry board. Pour lukewarm water and a pinch of salt into the center and start kneading until a soft and compact mass is obtained. Let it sit for at least half an hour. In the meantime, wash and peel the tomatoes. In a pan put a drizzle of oil and a clove of garlic and sauté. When the garlic has browned, add the tomatoes and cook for about 15 minutes. Then take the pasta, divide it into loaves and taper them, obtaining sticks a finger wide and 4 cm long. Hollow them with two fingers and boil them in a pot with plenty of boiling water and a pinch of salt. It will take 5 to 7 minutes. When they are ready, drain them, pour them in the pan with the tomato sauce, add the bay leaves and leave to flavor for a few minutes before serving.

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