Tuduu
Turle

Turle

@viaggiando-mangiando

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.

Difficulty: Medium
Cooking: 6 min
Preparation: 34 min
Country: Italia

Ingredients

No. Servings
  • Potatoes450g
  • Toma200g
  • Pecorino3units
  • Egg yolks2units
  • Natural mint syrup or mintto taste
  • For the pasta
  • Flour300g
  • Egg1unit
  • Water150mL
  • For seasoning
  • Butter50g
  • Saltto taste
  • Pecorinoto taste
  • Pepperto taste
  • Natural mint syrup or mintto taste

Preparation

  1. STEP 1 OF 8

    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.

  2. STEP 2 OF 8

    For the pasta: make a well with the flour and crack the egg into the center. Start kneading with a fork, gradually adding water.

  3. STEP 3 OF 8

    Let it rest covered for 30 minutes. Roll out to create a thin sheet.

  4. STEP 4 OF 8

    Create circles of 6/8 cm and fill halfway with a spoonful of filling.

  5. STEP 5 OF 8

    Fold into a half-moon shape and seal with a fork.

  6. STEP 6 OF 8

    Cook in salted boiling water for 6 minutes.

  7. STEP 7 OF 8

    Melt the butter in a pan and gently toss the turle.

  8. STEP 8 OF 8

    Serve with plenty of pecorino, mint syrup or mint, and pepper.

General Information

More information

The original recipe includes parmesan and mint leaves, I opted for pecorino to balance the natural mint syrup.

Origin

Italia, Liguria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    9.39g·24%
  • Carbohydrates
    16.96g·43%
  • Fats
    11.85g·30%
  • Fibers
    0.79g·2%