Recipe: The turle, the white cuisine of the village of Mendatica
Friday 05 october 2018
A fine pasta dish, once prepared with the ingredients available in the area during the winter months. Today you can taste in every season in this village that with its "turle" puts its traditions on the table
In the Ligurian Alps, in the upper Arroscia Valley and in the province of Imperia, is the village of Mendatica. Two hundred inhabitants and mountains, stretches of larches, ferns and rhododendrons. Peace and silence, uncontested nature and ancient traditions, the rhythm of life marked by the passing of the seasons and a genuine gastronomy that draws from the past. The result is unique dishes, difficult to find today if not at the festival of the "White cuisine of Mendatica", which is held annually in August. To try the specialties all year round, we offer this delicious recipe: the turle, or ravioli filled with cheese, potatoes and mint whose name, "turla", derives from that of a large wooden almond that once had the task to stop the doors of cabinets. The shape of ravioli, in fact, refers to that of almonds.
For the pastry:
500 grams of flour
For the filling:
700 grams of potatoes
100 grams of cream or milk cream
For the sauce:
kernels of walnuts and hazelnuts
cream of milk and cheese
Boil the potatoes with the peel and, once cooked, peel and pass them with a potato masher. Add the egg yolks, grated cheese and some finely chopped mint leaves to the potatoes. Then prepare the dough by combining the eggs and the flour, taking care to add a tablespoon of water at a time until an elastic and homogeneous mixture is obtained. Pull the dough with the appropriate machine to and then cut large ravioli rather convex, inside which must be placed a large dose of filling. Bring salted water to boil and cook the turle for a few minutes, then drain and put them in a pan with butter and a few mint leaves to make them flavor. The tulre are excellent served hot and with a sprinkling of Parmesan cheese.