Turle, a specialty of Ligurian white cuisine. For the filling: boil the potatoes and while still hot, mash them adding the diced toma. Add the pecorino, parmesan, mint syrup or mint. Season with salt and pepper.
For the filling: boil the potatoes and while still hot, mash them adding the diced toma. Add the pecorino, parmesan, mint syrup or mint. Season with salt and pepper.
For the pasta: make a well with the flour and crack the egg into the center. Start kneading with a fork, gradually adding water.
Let it rest covered for 30 minutes. Roll out to create a thin sheet.
Create circles of 6/8 cm and fill halfway with a spoonful of filling.
Fold into a half-moon shape and seal with a fork.
Cook in salted boiling water for 6 minutes.
Melt the butter in a pan and gently toss the turle.
Serve with plenty of pecorino, mint syrup or mint, and pepper.
The original recipe includes parmesan and mint leaves, I opted for pecorino to balance the natural mint syrup.
Italy, Liguria
| Energy (kcal) | 209.25 |
| Carbohydrates (g) | 16.96 |
| of which Sugars (g) | 0.45 |
| Fat (g) | 11.85 |
| of which Saturates (g) | 5.68 |
| Protein (g) | 9.39 |
| Fiber (g) | 0.79 |
| Sale (g) | 0.32 |
