It was time for a home made pasta again, so we opted for the dish, that I so loved in Florence 2 years ago. The problem was I didn’t quite know in details what went into the filling. I asked Michele, my fellow foodie friend born in Sicilly, therefore a bit of an expert. Miky suggested adding some ricotta to the potatoes, as not to overpower the flavour of truffles. He also mentioned gorgonzola, as a nice combination in a potato filling, minus he truffles then, but as I can’t have blue cheeses at the moment, this idea will be returned to.<\/p>\n
Florian made fresh pasta, as always, I made the filling and all the labour. To the potatoes I added some ricotta, a handful of parmesan, finely grated, a pinch of nutmeg, salt, pepper and a bit of truffle oil.<\/p>\n
Having shaped the pasta I boiled it for about 3 minutes, then served with some melted butter, parmesan shavings, more truffle oil and some chopped parsley. Not a single one was left, we pigged it all. It was a lovely dish, not as mind blowing as the one in Florence, but nevertheless we’re pleased with it. Yuzu possets awaiting in the fridge for dessert.<\/p>\n
<\/p>","protected":false},"excerpt":{"rendered":" It was time for a home made pasta again, so we opted for the dish, that I so loved in Florence 2 years ago. The problem was I didn’t quite know in details what went into the filling. I asked Michele, my fellow foodie friend born in Sicilly, therefore a bit of an expert. Miky … Continue reading Tortellini, as remembered from Florence.<\/span> ![\"DSC_5065\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2013\/10\/DSC_5065.jpg\")
<\/a><\/p>\n