Ingredients for 4 people:
300 g old potatoes
100 g type 00 flour
2 eggs
salt to taste
extra virgin olive oil
1 Lucanica Trentina del Crucolo sausage
parsley for garnish
Preparation:
Peel the potatoes, wash them thoroughly and use a cheese grater to obtain a potato batter. Then add the two whole eggs, the flour and a pinch of salt; mix well until the mixture is well blended. If the potatoes have too high a water content, add another tablespoon of flour.
To make this typical dish from the Val di Non, heat the extra virgin olive oil in a low non-stick frying pan and bring it to a high temperature, without reaching the smoke point. Using a steel spoon, form potato batter fritters with a diameter of ten centimetres and a thickness of one centimetre, and fry them in hot oil for at least seven minutes on each side. Meanwhile, cut the Crucolo lucanica sausage into 2 cm thick slices and brown them on a hot griddle, leaving them for about two minutes on each side.
When cooked, remove the potato tortelli from the oil and dry them with kitchen paper. Place two potato tortelli on each plate, top with two slices of browned Crucolo sausage and garnish with chopped parsley to taste. Also excellent as an appetiser if prepared in smaller sizes.