Purple potato pasta with mushrooms on cheese fondue, a giant dumpling dough from soft
Autore: Annalisa
Ricetta: first course
Cucina: Italian
Serves: 4
Ingredienti
For the potato dough:
400 g of purple potatoes
1 egg yolk
enough flour
salt to taste
I!nterior of mushrooms:
50 g of fresh mushrooms
extra virgin olive oil
half an onion
1 clove of garlic
salt to taste
parsley to taste
a splash of white wine
For the cheese fondue.
100 g of cheese
fresh milk to taste
Preparazione
Stuffed mushrooms:
I used dried mushrooms soaked in water a few hours.
Fry with a little oil the onion and garlic, add the mushrooms , salt and deglaze with the white wine, sprinkle with parsley and cook for thirty minutes.
For the dough:
Boil the potatoes in their skins for about half an hour
Still warm , peel and pass them masher .
Add a little salt , egg yolk and enough flour to form a homogeneous mixture such as gnocchi.
Roll out the dough maybe keeping it inside the baking paper to facilitate the operation. Form two rectangles and fill them with previously cooked mushrooms :
Once you have filled rectangles with mushrooms roll the dough and place on sheets of aluminum foil rolling well and good ending .