PGI Finocchiona tortello with fennel and apple sauce – An Argentina Mazzuccato recipe


For the pasta:

  • 2 eggs
  • 100gr durum wheat flour
  • 100gr semolina
  • lemon-flavored thymus
  • a pinch of salt

For the filling:

  • 100gr of potatoes
  • 100gr of ricotta
  • 100gr PGI Finocchiona

For the sauce:

  • 1 fennel
  • 2 apples
  • 50gr fresh cream


Prepare a well with the two types of flour, place eggs, thymus sleeves and salt inside it. Knead the whole and form a homogenous ball; let it rest for 30 m

For the filling: boil potatoes, mash them with a potato-masher, add ricotta and mix thoroughly.

For the sauce: put fennel to cook with peeled apples and some water until they are soft. Blend the mixture with cream until you get a smooth sauce.

Roll out the pastry with a 2/3 mm thickness; cut it into rings; by using a teaspoon, spread the filling and cover with a slice of PGI Finocchiona, complete the tortello by placing a ring of pastry on it. Boil tortelli in abundant salted water; drain well and season with hot sauce.


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