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    4 per.
    T4135 min


    • For the stuffing:
    • 500 gr potatoes
    • 500 grams of herbs or spinach
    • 150 gr parsley
    • 200 gr leek
    • 150 gr grated bread
    • 100 gr sausage
    • 50 gr mortadella
    • 100 gr grated Grana Padano
    • 50 gr butter
    • 1 egg
    • Salt and Pepper To Taste
    • For pasta:
    • 300 gr white flour “00”
    • 3 eggs
    • For seasoning:
    • 20 gr Grana Padano Grated
    • 40 gr butter
    • Salt to taste



    STEP 1

    For the stuffing (that has to be prepared the day before):
    Clean and boil the potatoes, bleach, drain and chop the herbs, let them flavor in butter with leek and parsley crushed; Pass the potatoes into the sieve; In a bowl add the bread, the Grana Padano, herbs, peeled sausage, finely chopped mortadella, egg, salt and pepper. Mix well and keep the mixture in the fridge for a whole night.


    STEP 2

    Combine the flour with the eggs and salt until they get a homogeneous mixture. Roll the dough into a thin sheet and place the filling nuts at regular intervals. Cover with the other half of the leaf and cut into half moon shape using a coppapasta and press the edges firmly to seal the filling inside.

    STEP 3

    Boil the casonsei in plenty of salted water for a maximum of 4 minutes, gently remove them and place them on top of a serving plate by seasoning each layer first with Grana Padano and then with melted butter; Serve immediately.