Boil 1kg of yellow mountain potatoes, peel and pass through a sieve. To one side fry a good slug of oil, a clove of garlic, tomato conserve and salt and pepper. Mix the mashed potatoes with the fried garlic, oil and tomato conserve and add some grated Parmigiano, a pinch of nutmeg and season.
Mix 500g flour, 5 eggs, a little oil and some salt. Once the mixture is smooth, roll out into long rectangular strips and place spoon fulls of the potato mixture at regular intervals. Fold over and cut into tortelli shapes and boil in a full pan of water. Serve with the sauce of your choice and grated cheese.
Article by APT di Prato