Tortelli alla Lastra: A traditional Italian Street Food Still Made the Old-fashioned Way (VIDEO)
Have you ever tried Tortelli alla Lastra? This specialty of Romagna cuisine will win you over with its rustic and authentic flavor. Today we will guide you through the preparation of this traditional dish, passed down from generation to generation.
Tortelli alla Lastra is a very ancient recipe from the Tuscan-Romagna Apennines. It’s a kind of ravioli made with a dough similar to that of Romagna piadina flatbread, and stuffed with a filling of potatoes and other ingredients that vary depending on the area. Tortelli were originally cooked on a stone slab in the fireplace, hence their name (Lastra in Italian), but today we use more modern non-stick pans. They do not require rising and, as mentioned, the filling can also be modified to personal taste. In particular, it is a typical recipe from the town of Santa Sofia in Forlì, located in a very beautiful setting. In Romagna there are many such recipes that differ only slightly.
Tortelli alla Lastra can be enjoyed as an appetizer, first course, snack, or street food, or even cold the next day.
The History and Origin of Tortelli alla Lastra
Ancient Roots in Peasant Tradition
Tortelli alla lastra is a dish with deep roots in the culinary tradition of the Tuscan-Romagna Apennines. This delicious food originated as a peasant dish, created by farmers to make the most of available resources. Its origins date back to ancient times, when rural families sought creative ways to prepare substantial meals with simple ingredients.
The Importance of the Stone Slab
The name “tortelli alla lastra” derives from the unique cooking method that characterizes it. The lastra, a flat, smooth stone heated over a fire, was used to quickly cook the filled pasta. This method not only gave the tortelli their characteristic crisp exterior and soft interior, but also allowed cooking without added fats, making it a healthy and nutritious meal.
Evolution and Popularity
Over the centuries, tortelli alla lastra has become a symbol of regional cuisine, appreciated not only for its unique flavor but also for its rich history of tradition. Today, this dish continues to be one of the most beloved street foods, keeping an important part of Italian culinary heritage alive.
Traditional Tortelli alla Lastra Recipe
The recipe I want to share today is for “Bartolaccio”. “Bartolaccio” is a traditional “Tortelli alla Lastra” from the Forlì-Cesena region of Romagna, Italy. It is an authentic recipe from Romagna’s traditions, made with humble ingredients. Every year it is celebrated on the first two Sundays of November during the Bartolaccio Festival. It consists of tortelli alla lastra, stuffed with potatoes, pancetta, and cheese. They can be enjoyed as an appetizer, a second course, snack, or street food, and they are also delicious the next day when eaten cold.
Carefully follow each step of this recipe to bring a piece of Italy’s culinary history to your table. Prepare to delight your palate with a dish that combines simplicity and extraordinary flavor in a unique way.
Tortelli alla Lastra Ingredients
- 300 g potatoes (10½ oz)
- 50 g diced Pancetta or bacon (1¾ oz)
- 250 g all-purpose flour (2 cups plus 1 tbsp)
- 1 tablespoon Strutto or lard or butter
- 1 pinch salt
- 1/2 teaspoon baking soda
- Milk at room temperature, as needed
- 50 g grated Parmesan (1¾ oz)
- 1/2 teaspoon ground nutmeg
- Salt and Black Pepper to taste
Tortelli alla Lasta Video Tutorial
How to Make the Authentic Tortelli alla Lasta
Prepare the Filling
Start with the potatoes. Boil the potatoes in boiling water for 5 minutes, or until you can easily pierce them with a fork. Then drain them and let cool for 5 minutes to avoid burning your hands when peeling them. Once the potatoes are cooked and slightly cooled, peel them and mash them in a bowl with a potato masher (1).
Meanwhile, place the cubes of pancetta in a non-stick pan and sear them over medium-high heat, stirring occasionally, until they form a light crust (2). Remove the pancetta cubes from the pan and let cool in a bowl.
Combine potatoes, pancetta, Parmesan and nutmeg, and mix well (3). Season with salt and pepper to taste.
Prepare the Dough
While the potatoes and pancetta are cooking, prepare the dough. Add the flour to a large bowl and form a well in the center. Add the lard, salt and baking soda. Knead everything together by hand, then gradually add the milk while continuing to knead by hand until you have a firm, elastic dough. Let the dough rest covered at room temperature for 20 minutes (4).
Make Tortelli
Lightly flour the work surface and roll out the dough, not too thick otherwise it won’t cook properly, nor too thin as it could break under the weight of the filling. 2 mm should work well (5).
Spread the potato filling over half of the dough (6), leaving an empty border to seal well, and cover with the other half of the dough (7). Press the dough surface with a rolling pin to evenly distribute the filling (8), then cut rectangles measuring 6-7 cm with a ravioli cutter (9).
How to Cook your Tortelli alla Lastra
Heat a non-stick or cast iron pan over medium heat. When the pan is very hot, place the Tortelli in it in a single layer and cook on both sides until golden brown (They should look like mini calzones) (10). Remove the Tortelli and as you cook the next batch, place them in a container, preferably terracotta, to keep them warm. Repeat with the remaining Tortelli.
Your traditional Italian street food is ready. Enjoy your Tortelli alla Lastra while warm or at room temperature.
How to Store your Tortelli alla Lastra
Tortello alla Lastra is best enjoyed freshly made and warm, but it is also excellent at room temperature and consumed the following day. If you choose to store it for 2 to 3 days, I suggest placing it in an airtight container in the refrigerator and reheat it in a non-stick pan just prior to serving.
Tortelli alla Lastra: A traditional Italian Street Food Still Made the Old-fashioned Way
Ingredients
- 300 g potatoes
- 50 g Pancetta or bacon cubed
- 250 g all-purpose flour
- 1 tablespoon Strutto or lard or butter
- 1 pinch salt
- 1/2 teaspoon baking soda
- Milk at room temperature as needed
- 50 g grated Parmesan
- 1/2 teaspoon ground nutmeg
- Salt and Black Pepper to taste
Instructions
- Boil the potatoes in boiling water for 5 minutes, or until you can easily pierce them with a fork.
- Meanwhile, place the cubes of pancetta in a non-stick pan and sear them over medium-high heat, stirring occasionally, until they form a light crust. Remove the pancetta cubes from the pan and let cool in a bowl.
- When potatoes are ready, drain them and let cool for 5 minutes to avoid burning your hands when peeling them.
- While the potatoes and pancetta are cooking, prepare the dough. Add the flour to a large bowl and form a well in the center. Add the lard, salt and baking soda. Knead everything together by hand, then gradually add the milk while continuing to knead by hand until you have a firm, elastic dough.
- Let the dough rest covered at room temperature for 20 minutes.
- Once the potatoes are cooked and slightly cooled, peel them and mash them in another bowl with a potato masher.
- Add the pancetta, Parmesan and nutmeg, and mix until well combined. Season with salt and pepper to taste.
- Lightly flour the work surface and roll out the dough, not too thick otherwise it won’t cook properly, nor too thin as it could break under the weight of the filling. 2 mm should work well.
- Spread the potato filling over half of the dough, leaving an empty border to seal well, and cover with the other half of the dough.
- Press the dough surface with a rolling pin to evenly distribute the filling, then cut rectangles measuring 6-7 cm with a ravioli cutter.
- Heat a non-stick or cast iron pan over medium heat. When the pan is very hot, place the Tortelli in it in a single layer and cook on both sides until golden brown (They should look like mini calzones). Remove the Tortelli and as you cook the next batch, place them in a container, preferably terracotta, to keep them warm. Repeat with the remaining Tortelli.
- Your Italian street food "Tortelli alla lastra" is ready. Enjoy!
