Potato Pockets Stuffed with Wild Garlic
Spring is usually in the sign of budding wild garlic. We only have a limited time to enjoy this spring delicacy. We have prepared a simple and tasty recipe for you to try...
• 1 kg potatoes (pre-cooked the day before)
• 350g whole meal flour
• 1 whole egg
• pinch of salt
• 2 packages ricotta
• 1 bunch of wild garlic
• A pinch of salt
Clean the garlic leaves well, rinse and allow to drain thoroughly. Then cut into the smallest possible strips and with a fork, mix these with the ricotta. Add a pinch of salt to taste.
Peel and finely grate the pre-cooked potatoes. Salt the potatoes very lightly, add the eggs and gradually add the flour. The exact amount will depend on the type of potatoes used. The finished, kneaded dough should not be sticky, but it also should not be too stiff.
Divide dough in half to make it easier to work with. Sprinkle your work surface with flour and roll out the first part of the dough to about a 3 mm thick sheet. From this, cut out rounds, and using two spoons fill them with the mixture of ricotta and wild garlic. Then crimp the edges together firmly. Repeat this process with the second portion of dough.
On the stove, prepare a pot of boiling salted water. Boil the pastries in smaller portions, so that they fit well in the pot. After placing the pastries into the boiling water, lift them from the bottom of the pot, turn down the heat and cook until they float to the surface. Cook for about 3 minutes. Remove the pastries from the water and allow them to drain.
Serve sprinkled with olive oil or butter, and decorated with leaves of wild garlic.