Tortelli alla mugellana
Tortelli mugello’s art
1 kg potatoes
200 grs unpeeled seedless ripe tomatoes
200 grs concentrated tomato sauce
5 cloves of garlic
6 sprigs of fresh thyme
300 grs grated and seasoned pecorino
salt and black pepper
Cover the potatoes under salt flakes and cook in the oven for about an hour.
Unpeel and chop the potatoes.
Meanwhile, brown the minced garlic and 2 of the sprigs of thyme
add the pulp of the tomatoes and cook for 5 minutes on the fire
add the concentrated tomato sauce and end the cooking until you see the mixture results as a cream.
Mix the tomato with the cooked potatoes, add the rest of the fresh thyme, the pecorino and adjust with salt and pepper.
Using this mixture prepare the tortellis or ravioli and then simply season with butter and fresh thyme and pecorino.