multicolored tagliatelle with fresh sauce
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Torte or potato tortellini with Asiago cheese and speck
ingredients
servings
4
Sunflower oil
4 spoons
Iodized salt
1 teaspoon
Full fat milk
60 mL
Type 0 wheat flour
10 grams
Whitefleshed potatoes
640 grams
single courses from Italy - Trentino Alto Adige
Torte or potato tortellini with Asiago cheese and speck
Torte or potato tortellini with Asiago cheese and speck
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Typical regional dish: Baked baked potato cake, goes well with oil beans and cheeses
preparation
step 1
Preheat oven to 200 - 250 ° C depends on whether ventilated or static (I use ventilated). This salty potato pie will have to rush well above and below.
step 2
Peel and grate the raw potatoes with a grater. Prepare the excess water, with the help of a scoop or a lid. Add salt, flour and milk and mix well all over.
step 3
Put 3 tablespoons of oil in the pan (24 ounces) of heated oil (if you do not have a very good non-stick baked pan), pour the mixture and level uniformly with a thickness of about 1 cm.
step 4
Sprinkle with little oil over, then bake until it is browned on the circumference (osulbordo), rotate it and put it back into the oven. The cake must be crunchy over and under.
step 5
Cut it into quarts and serve warm as soon as you leave the cold oven is not good) accompanying it with Asiago cheese or tasty malga.
