For the dough:
200 grams of flour for pasta, 2 eggs.
For the filling: 250 gr
. of potatoes, 120 gr. Taleggio cheese, 2 tablespoons grated Parmesan cheese, 1 egg, 1 leek, olive oil, salt and pepper.
For the sauce: 50 gr
. butter, 50 gr. chopped walnuts, 4 leaves of sage.
PREPARATION:
Prepare the pasta as usual and let it rest in refrigerator holding it for 30 minutes wrapped in a sheet of plastic.
Boil the potatoes in salted water for 30-40 minutes. Then drain, peel and crush them immediately and rest. Chop the leek and cook it in a pan with a little oil until it becomes soft. Put in a bowl and then add the potatoes, reduced the Taleggio chopped, Parmesan, egg yolk, salt and pepper. Mix well.
Take from the fridge the dough and roll out the dough, draw circles with a pastry rings and stuff with stuffing, close well in half and seal edges well. Boil well crescents in plenty of boiling, salted water, cook drained and we all jump in a pan where we have previously melted butter with walnuts and sage.
Boil the potatoes in salted water for 30-40 minutes. Then drain, peel and crush them immediately and rest. Chop the leek and cook it in a pan with a little oil until it becomes soft. Put in a bowl and then add the potatoes, reduced the Taleggio chopped, Parmesan, egg yolk, salt and pepper. Mix well.
Take from the fridge the dough and roll out the dough, draw circles with a pastry rings and stuff with stuffing, close well in half and seal edges well. Boil well crescents in plenty of boiling, salted water, cook drained and we all jump in a pan where we have previously melted butter with walnuts and sage.
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