Nestled 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, expanses of larches, ferns and rhododendrons. Peace and silence, unchallenged 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 that are hard to find today except at the “White Kitchen of Mendatica” festival held annually in August. To try the year-round specialties, we offer this tasty recipe: turle, or ravioli filled with cheese, potatoes and mint whose name, “turla,” derives from that of a large wooden almond that once had the job of stopping the doors of cupboards and cabinets. The shape of the ravioli, in fact, is reminiscent of that of almonds.

Ingredients

For the puff pastry

500 g flour
2 eggs
salt

For the filling

700 g potatoes
4 eggs
100 gr cream or milk cream
grated cheese
mint leaves
oil
salt

For the dressing

butter
mint leaves
cheese
walnut kernels and hazelnuts
cream cheese

Method

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.

Main photo: agrodolce.it