Ingredients for the filling:
600 g char fillet
1 egg yolk
2 bay leaves
salt, oil, pepper
Wash and boil potatoes. Mash and, once cooled, mix with the eggs, flour, salt and pepper.
Let the dough rest for 30 min., covering with a damp cloth.
Clean the char fillet and bake 8-10 minutes at 160°C with oil and bay leaves. Let cool, remove the bay leaves and the fillet skin. Cut with a knife, add salt, pepper and egg yolk.
Clean, wash and chop the onions very thinly, braise with a little oil, a pinch of salt and the juniper berries for 15 min. Bathe with the Nosiola wine and simmer for 15 min. Remove the juniper berries and blend, making an emulsion with extra virgin olive oil.
Roll out the potato dough and shape the base for the tortello with a round mold. Fill with the chard, fold over and seal.
Boil in salted water for 4-5 minutes.
Sauté briefly in extra virgin olive oil and serve with a tablespoon of onion sauce.
Recipe offered by chef Luca Bombardelli of the restaurant ‘Villetta Annessa’ of Riva del Garda.
A good wine choice for this dish is Nosiola.