Bartolaccio
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Bartolaccio
“Bartolaccio” (in Romagna “e bartlàz“), a typical preparation of Tredozio, a town in the province of Folì/Cesena in the Tramazzo valley, Bartolaccio is a tortello alla lastra, stuffed with potatoes, bacon and cheese.
Ingredients
For 6 people:
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Fresh dough (flour, water and a pinch of salt) 600 gr
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boiled potatoes 300 gr
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pancetta,bacon, diced 120 gr
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grated Parmesan cheese 80 gr
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black pepper.
PREPARATION
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Boil the potatoes in salted water and hot and just are cooked peel and mash with a potato masher.
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Apart fry the bacon in a pan, then join it to the potatoes, add the grated cheese, sprinkle with pepper and mix well until a homogeneous blend.
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On a work surface, roll out the dough and cut into 15 X 10 cm square, then the center of each square put a little ‘of stuffing and close the dough over itself by welding the edges gently so they do not open.
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Bake on a baking hot and serve hot.
You can also create square sheet of larger, or enrich the filling with sliced onion fried and chopped herbs.
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