Rent A Kiosk In Atlanta Mall

Tortelloni blacks

Ingredients (serves 4):

For the filling:

500 gr. Potato

100 gr. grated Parmesan cheese 2 eggs

1 tablespoon chopped fresh parsley

For the pastry:

1 sachet of squid ink (4-5 gr.)

3 eggs 300 gr. of flour "00"

For the filling: Boil the potatoes, peel and mash with potato masher. Add the Parmesan cheese, chopped parsley and 2 eggs. Add salt and pepper. Let stand in refrigerator for at least a couple of hours, so you get a compact dough, the easier to be determined on the squares of pastry.

For the pastry: sepia often scrub the cutting board, so unlike the usual, you should make a mound of flour in a container with enough large and only when the mixture is well, move on the board. After the fountain, add half a bag of black liquid ink and the 3 eggs and begin to beat with a fork. After a couple of minutes, add the squid ink left, and start working with your hands. From here on, just follow the recipe to pull the sheet . The dough must be stretched thin, but not too much.

Cut the pastry into squares, fill with stuffing and close the sauce. If you do not eat in a day, may be frozen in the freezer (up comedy, well spaced so they will not attack) and then store in freezer bags for a couple of months without problems.

Thanks to Elisa, who helped me to close tortelloni; Spisni Alessandra's book, "Recipes de" La Vecchia Scuola Bolognese "", for those not familiar here is a link .