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.
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.
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.
Step 3 of 8: Let it rest covered for 30 minutes. Roll out to create a thin sheet.
Step 4 of 8: Create circles of 6/8 cm and fill halfway with a spoonful of filling.
Step 5 of 8: Fold into a half-moon shape and seal with a fork.
Step 6 of 8: Cook in salted boiling water for 6 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 8: Melt the butter in a pan and gently toss the turle.
Step 8 of 8: Serve with plenty of pecorino, mint syrup or mint, and pepper.
| Average values | Per serving309 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,310 kJ791 kcal | 1,071 kJ256 kcal |
| Fat | 39.92 g | 12.92 g |
| of which saturated fatty acids | 22.46 g | 7.27 g |
| Carbohydrates | 74.25 g | 24.03 g |
| of which sugars | 1.98 g | 0.64 g |
| Fibre | 3.46 g | 1.12 g |
| Protein | 35.87 g | 11.61 g |
| Salt | 1.48 g | 0.48 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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