Italian Food "Tocchetti with Asiago - Primo"




INGREDIENTS:

1 kg of Potatoes
300 g of Flour
200 g of Chestnut’s Flour
200 of Pumpkin in pieces
1 Egg
Breadcrumbs
150 g of Asiago Cheese cut in pieces
40g of Butter
Leaf of Sage
PREPARATION

Boiled the potatoes with peel

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and cook the pieces of pumpkin in a pan with two spoons of extra virgin olive oil.

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When the potatoes are cooked, peel and mash them in a bowl together with the pieces of pumpkin

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Put on the table the mixture of potatoes and pumpkin together with the flour, the chestnut’s flour and the egg

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and begin to knead until you obtain homogeneous and soft dough, this take about 8 – 10 minutes, if the dough is too soft you can add a little bit of breadcrumbs

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Divide the dough in parts and roll each one in order to obtain a sort of longs sausages thick as a finger. Pay attention to have always enough flour on the worktable in order to not attach the dough to it.

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Cut each long sausage in small pieces of 1 cm length that we can call “tocchetti”.

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Sprinkle tocchetti with flour and place them on a tray.
Let salted water boiled, put on it tocchetti and cooked them until they come on the surface. In the meantime prepare the seasoning, put in a pan the butter with the leaf of sage,

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when tocchetti are cooked drain them and put them in the pan with butter and sage, add the Asiago cheese and let it melted.

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Serve hot.

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