giovedì 7 marzo 2013

Tortelli di patate alla lastra

tortelli di patate alla piastra

Questi tortelli di patate cotti alla lastra sono un piatto tipico dell’Appennino tosco romagnolo, in particolare della zona del Casentino. Si dicono alla lastra perchè originariamente venivano cotti in delle lastre di pietra refrattaria poste sul camino. La ricetta tipica come per tutti i prodotti poveri non esiste, ogni famiglia ha la sua variante, spesso sono ripieni con patate e un sugo vegetale fatto con odori e pomodori. Io preferisco la versione della nonna di una mia carissima amica. In sostanza lei dice che si facevano con quello che si aveva in casa, la sua versione è molto semplice ma ricca di gusto e golosissima.

Non utilizza il pomodoro ma solo cipolla, rigatino toscano (pancetta) e cipolle con l’aggiunta di noce moscata. Il pecorino lo metteva solo se disponibile ma quei pezzettini filanti ci stanno benissimo e il mio consiglio è di aggiunge sicuramente.

Sono un piatto unico, uno street food come si direbbe oggi, delle nostre montagne. Se non li avete mai assaggiati dovete provare a prepararli rimarrete conquistati dalla loro semplice bontà.

Ingredienti per i tortelli di patate:

Impasto:

1 kg di farina 0

acqua

2 cucchiaini di sale

Ripieno:

1 kg di patate

200 gr di pancetta toscana (rigatino)

2 cipolle toscane dorate

250 gr di pecorino toscano fresco

50 gr di pecorino stagionato grattugiato

noce moscata

sale e pepe

Procedimento:

Fare una pasta con acqua farina e sale, deve essere morbida ed elastica. La quantità di acqua è variabile, dipende dalla farina e dal clima. Regolatevi su 500 ml e fatevi guidare dalla consistenza mano a mano che impastate.Lavoratela bene, chiudetela in un sacchetto da freezer e fatela riposare a temperatura ambiente per un’oretta.

Nel frattempo mettete a lessare le patate, tagliate la pancetta in cubettini piccolissimi e la cipolla a fette sottili.

In una padella mettete la pancetta appena sarà rosolata e avrà rilasciato il grasso mettetevi le cipolle e fate stufare a fuoco bassissimo per circa venti minuti.

Sbucciate le patate  lesse, fatele a tocchetti ed unitele alla cipolla. Con una forchetta schiacciatele ben e fate insaporire sul fuoco per qualche minuto. Regolate di sale e pepe e aggiungete noce moscata secondo il vostro gusto.

Togliere dal fuoco, far intiepidire ed unire il pecorino grattugiato e quello fresco a dadini.

Tirare la sfoglia sottile, ritagliare dei quadrati di circa 20 cm per lato, farcire con l’impasto di patate mettendone una generosa quantità su di un lato e ripiegare con una l’altra metà d’impasto sopra. Con i rebbi di una forchetta sigillare il raviolo. Mettere a scaldare un testo sul gas, se avete le lastre per mettere sul camino meglio ancora, in estrema alternativa ( ma credo che sarà l’opzione più gettonata) una padella antiaderente.

Quando la vostra superficie sarà calda adagiatevi i ravioli, girateli frequentemente e fateli cuocere anche sul lato esterno mettendoli in posizione verticale per un minuto. Saranno pronti quando la superficie è colorita e con macchie brune. Servire caldi o tiepidi.

28 commenti:

  1. li adoro...mi hai fatto venire voglia...oggi proprio non li riesco a fare ma segno e metto da parte..e intanto mi faccio una bella fetta di pane (toscano) col rigatino!!! :)

    RispondiElimina
  2. ma sono da rifare assolutamente!!!

    RispondiElimina
  3. non li conoscevo mi sa che li proporrò prestissimo sulla mia tavola

    RispondiElimina
  4. Particolarissimi, non li conoscevo affatto...

    RispondiElimina
  5. Che piatto particolare...mi piace tanto!!!

    RispondiElimina
  6. Sono miei! Appena ho la possibilità li voglio provare! :)

    RispondiElimina
  7. che particolari...non li conoscevo!! si devono provare hanno un aspetto fantastico ^_^

    RispondiElimina
  8. li vogliooooooooo!!! li divorerei tutti!!!

    RispondiElimina
  9. che buoni, saporitissimi, sono parenti del crescione alle patate romagnolo, molto gustosi!

    RispondiElimina
    Risposte
    1. è vero sono molto simili e infatti sono tipici del confine fra Toscana e Romagna, ti confesso che spesso li faccio anche mettendo lo strutto nell'impasto

      Elimina
  10. l'ho visto qualche giorno fa alla prova del cuoco.. erano molto simili!! mi segno la ricetta!!

    RispondiElimina
    Risposte
    1. me lo ha detto anche il mio babbo, Tocci è un nostro compaesano d'altronde!

      Elimina
  11. che belli che sono, una bellissima idea anche per i ragazzi. Il ripieno poi è una meraviglia! Un bacio

    RispondiElimina
  12. Buoni e originalissimi nella cottura,proprio da provare.Poi per me che adoro le patate, in tutte le sue forme,questi tortelli sono proprio da rifare .
    Un abbraccio e buona serata.

    RispondiElimina
  13. buoni, mi hai convinta li preparo anche io, buon 8 marzo

    RispondiElimina
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  15. molto invitanti! Ricetta favolosa:-)

    RispondiElimina
  16. Complimenti, siete eccezionali!!!!!!!!!
    Se vi va passatemi a trovare, ne sarei veramente onorato!!!!

    RispondiElimina

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