How to make the Potato Tortelli with Prosciutto San Daniele Filling:
Boil the potatoes, peel them, put them through the masher and let them
cool; add eggs, nutmeg and flour, then knead. Roll the dough with a
rolling pin until it is 1/4 inch thick, then cut into circles 4 inches
in diameter.
Soak the
bread in the milk; when thoroughly soaked, add the Prosciutto San
Daniele, ricotta, chives, parsley, egg and nutmeg, then squeeze the
filling until it is firm. Brush the circles with a beaten egg, place the
filling at the center of each circle with a teaspoon, then fold to form
small bundle.
Cook the tortelli in salted boiling water for a short time; serve 4 or 5
tortelli on each dish; then add melted butter, sage, flakes of grated
smoked ricotta and short, thin strips of Prosciutto San Daniele. Serve
hot.
Recipe courtesy of The Italian Trade Commission.
Serves 4
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