Potato and speck margherite – ingredients:
Pasta 50%: soft wheat pasta type 00, durum wheat, egg 18%, water.
Filling 50%: water, ricotta (whey, cream, milk, salt), potato flakes (dehydrated potatoes (99%), spices) 13% speck 12%, butter, parmesan (milk, salt, rennet, lyzozyme), pecorino cheese (milk, salt, rennet), salt, natural seasoning, nutmeg.
Cooking time: 2-3 minutes
Potato and speck margherite recipe
INGREDIENTS
For the filling:
200 g boiled potatoes
80 g bacon
60g grated Parmesan cheese
1 egg
q.b. salt
q.b. pepper
q.s. extra virgin olive oil
For the pasta:
300 grams of flour 00
3 eggs
PREPARATION
Start with the pasta. Pour the flour on the work bench and add the eggs. Stir little at a time with hands, mixing the flour gradually, until the mixture is smooth, that you will rest wrapped in paper oven at room temperature for at least half an hour. Cut into small strips the bacon and cook in a pan with a drizzle of olive oil. Boil the potatoes and mash thoroughly into the tool. Let them cool, then add the parimigiano, bacon, egg. Season with salt and pepper.
Mix all ingredients well.
At this point, with a rolling pin or with the machine (manual or power that is), stretch the dough, not too thin, nor too thick: about 3 mm thickness is suitable.
Take a little dough with a spoon and place it on the mixture spread.
Cover with more dough and then cut daisies.
Cook them in salted water for about 5 minutes.
Serve topped with melted butter and sage and a good sprinkling of Parmesan cheese.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.
The recipes from Pastificio Fontana
