Why Is The Tip Of My Tougue Red

Mezzelune the potatoes with pink sauce and almond powder sandy

That fancy name for a dish so simple photo perilous ugly, which makes even the idea.

This is not the first fast, but the result is so tasty and extremely delicate in the end is a great satisfaction to have sautéed few hours.

Ingredients For the pasta for 4 servings:
150 grams of flour 00
150 grams of durum wheat flour 3 medium eggs

A pinch of salt

For the filling:
6 medium potatoes small
A teaspoon of tomato extract

A pinch of salt 4 tablespoons grated cheese
A pinch of chili powder

For sauce:
6 tablespoons of tomato sauce
3 tablespoons cream
1 / 2 cup white wine Parsley

A handful of almonds
A bit of chili oil

Butter
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Process for the pasta:

1) In a wooden pastry board, add the flours, make a hole in the center and put the eggs and salt. Whisk the eggs in the center

2) embedded into the flour, little by little, to mix all the ingredients

3) Form a loaf and grease with a little olive oil (which will prevent the formation of the crust). Let it rest for half an hour or at least until the filling is ready

4) Take the dough, and gradually pass into the machine to the dough. Obtain strips wide enough and sprinkle with flour to prevent them from attacking each other

5) If like me you have to use the stencil to poggiargi crescent dough, the width should cover the entire mold, then place the stuffing in the center and ravioliera close with the other half of dough, pressing well to give the form and then press the edges again with your hands, so that the stuffing does not come out firing. If you do not have the proper mold can do everything by hand cutting with a wheel to your liking.

6) Place the crescents, as they do, on a cardboard tray in which you sprinkle the flour. Let stand until the time of cooking

7) Cook in boiling salted water and when the pasta is cooked, take the crescents with a slotted spoon and transfer them to the pan with the sauce

procedure for the filling:

1) Boil the potatoes in boiling water. Let them cool slightly then peel. Presses up to get a puree.

2) Add salt, add a pinch of pepper, the tomato paste and grated cheese. Stir to mix everything

Procedure for the sauce:

1) Finely chop the almonds with the skins and set aside the grain obtained

2) In a pan melt a knob of butter, pour a little olive oil, parsley, a bit of chili (which must be removed) and the white wine

3) Add the tomato pulp and salt. Let cook a few minutes just

4) Remove from heat and stir in the cream

5) Serve the crescents already seasoned with a sprinkling of chopped parsley and almond powder