“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.
For 6 people:
Fresh dough (flour, water and a pinch of salt) 600 gr
boiled potatoes 300 gr
pancetta,bacon, diced 120 gr
grated Parmesan cheese 80 gr
Boil the potatoes in salted water and hot and just are cooked peel and mash with a potato masher.
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.
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.
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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