Ofelle alla Triestina

This recipe is a personal favorite of Chef Maurizio Mazzon.

Ingredients:

  • Dough (3 1/2 lb.)
  • 4, #100 ct. (2 lb.) Idaho® Potatoes
  • 3 eggs, whole, large, Grade A
  • 1 lb. all-purpose flour
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 gallon chicken stock or salted boiling water
  • Filling (1 lb.)
  • 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 lb. spinach, fresh baby
  • 2 1/2 oz. veal, ground
  • 2 1/2 oz. Italian sausage, mild
  • 3 oz. yellow onion, chopped
  • 1/4 cup white wine
  • 1/3 cup Parmesan cheese, grated
  • Salt, black pepper, nutmeg to taste
  • Topping
  • Tomato sauce as needed
  • Parmesan cheese, grated as needed
  • 4 large leaves sage
  • 6 oz. butter

Directions:

Dough (3 1/2 lb.)
  1. Boil skin-on whole potatoes in salted water until tender, about 45 minutes. Peel and mash in bowl. Add two beaten eggs.
  2. Combine flour, yeast, and salt; add to potato mixture. Mix thoroughly to form dough. Add more flour, if needed.
  3. Divide dough into quarters; roll each quarter into 9" x 15" rectangle. Brush two rectangles with beaten egg.
  4. Place 1/2 oz. dollops of filling on dough, spreading 3" apart. Cover each with remaining dough, pressing to seal between filling.
  5. Cut dough into 3" squares with filling centered in each. Cook in boiling water for 4 - 5 minutes.
Filling (1 lb.)
  1. In large pot over medium heat, combine 2 Tbsp. olive oil and crushed garlic; cook until golden. Remove and discard garlic.
  2. Add spinach; cook until wilted and tender, 5 - 7 minutes. Add pinch of salt. Remove spinach; drain to remove water.
  3. In sauté pan, combine 1 Tbsp. olive oil, veal and sausage. Cook until browned. Add onion; cook to soften for 5 minutes. Add wine; cook until evaporated. Drain and set aside to cool.
  4. In food processor, combine spinach with meat mixture. Add Parmesan cheese; grind until ingredients are well mixed. Adjust seasoning with salt, pepper, nutmeg. Set aside.
Topping
  1. Ladle 1 1/2 oz. tomato sauce on center of 12" plate. Top with 5 ofelles, circling the plate. Sprinkle with Parmesan cheese.
  2. Heat butter with sage leaves in skillet; cook until butter browns. Drizzle hot, browned butter over ofelles; serve immediately

Notes:

Yield: 30 ofelles; 6 servings
Print Recipe

Source:
Maurizio Mazzon
Il Fornaio
San Francisco, CA

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