Reserved and intriguing, the Tuscan Maremma has a thousand faces and just as many delicious recipes. Here is one of the most renowned.
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INGREDIENTS |
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Tortelloni con Ricotta e Spinaci La Collezione Barilla |
250 |
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g |
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Salt |
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to taste |
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Extra virgin olive oil |
2 |
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tablespoons |
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Pepper |
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to taste |
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Whipping cream |
1 |
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glass |
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Sweet bacon |
50 |
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g |
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Thyme |
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to taste |
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Black olives |
25 |
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g |
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Chopped italian parsley |
1 |
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tablespoon |
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Artichoke hearts |
6 |
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n° |
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Green olives |
25 |
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g |
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Diced onion |
0.50 |
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n° |
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PREPARATION |
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| 1. |
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Cut the bacon and the artichoke hearts into thin slices. Brown them over low heat in some extra-virgin olive oil and lightly browned onion. |
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| 2. |
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Add the sliced olives with their stone removed and cook for about five minutes; pour in a small amount water, then add a pinch of salt, pepper and some thyme. |
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| 3. |
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Cook the Tortelloni con Ricotta e Spinaci Barilla in plent of salted water. Drain the pasta and dress with the sauce, fresh parsley and cream. Leave the pan on the flame for a few minutes to allow the cream to thicken. Remove from the stove and serve immediately. |
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CHEF'S NOTE |
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If fresh artichoke hearts are not available, use well-drained pickled artichokes.
If the cream thickens too much, dilute it with some pasta cooking water. |
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This rare combination of flavours highlights the bold taste of olives and artichokes alongside with the delicacy of the tortelloni and the cream. To get the best from both, choose a Bianco di Pitiliano Toscano or a Trebbiano di Romagna. |
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