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Mezzelune flavors of Valtellina

I am back after a long period of abstinence from the blog! Last year I had no time to cook due to study, work and move.

From now on I should be a bit 'more freely and also because of my friend Chiara and we share a passion for cooking (visit his blog, is brand new and with recipe very nice!), I will try to update at least weekly Flavors and colors!

For now I leave you the recipe for a culinary experiment in my opinion very well done!

These days I felt like pizzoccheri family but I have pointed out that I'm not really a typical summer dish, and since I had to prepare just for me, I opted for a lighter and more summery dish of pizzoccheri but still remember the taste so much!

I decided to make the ravioli (ravioli in my case because giants have come!) Using potatoes as a filling, ribs, cleats, and fontina cheese ... served with melted butter and sage! Melts in your mouth!

Ingredients for 3 people:

1 egg 110 grams flour

a pinch of salt

onion

breadcrumbs

2 small potatoes

5 / 6 medium-sized coastal

bitto fontina and chopped (about a pound in all)

sage butter

salt

pepper

For the dough: Mix egg, flour and salt. Knead until a ball of dough smooth and well blended. Roll out the dough into very thin. I have applied with the machine because it is thin and all of the same thickness, but it's fine by hand with a rolling pin.

Flour the dough on both sides and let it stand.

Prepare the filling. Cook the potatoes in their skins and ribs (stalks and the leaves).

Peel the potatoes when cooked, add salt and sauté in pan with chopped onion along the coast.

Blend all the ingredients to obtain a densa.Tritate mash the cheeses and stir into the mixture.

To add more texture to the filling of bread grattugiato.Io I added a couple of handfuls and came perfect, soft but firm.

Shoot the dough and form the dumplings.

I did a simple crescent shape, I cut the dough with a glass and placed in the center of each circle a teaspoon of mixture.

Cook the ravioli in boiling salted water for 3-4 minutes or more depending on how big and thick pulp.

Season with melted butter and sage and serve very hot!