The fresh taste of rocket and basil accompany the Tortelloni con Prosciutto Crudo to create a combination of full yet delicate flavours.
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INGREDIENTS |
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Tortelloni con Prosciutto Crudo La Collezione Barilla |
250 |
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g |
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Thin green peas |
200 |
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g |
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Extra virgin olive oil |
40 |
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g |
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Diced onion |
20 |
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g |
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Rocket |
20 |
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g |
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Basil |
2 |
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branchs |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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In a pan, brown the onion in the butter, add the peas, then cook for about five minutes. |
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| 2. |
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Mix the compound in a blender with two spoons of water until a smooth cream is obtained. |
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| 3. |
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Wash the basil and rocket thoroughly, then cut into strips. Stir into the cream, then add salt and pepper to taste. |
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| 4. |
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Cook the Tortelloni con Prosciutto Crudo La Collezione Barilla in abundant hot water. Drain and dress with the sauce. Serve immediately. |
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CHEF'S NOTE |
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For an even more delicate yet flavoursome recipe, use butter instead of extra-virgin olive oil (in the same quantity). |
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The delicate, harmonious balance of this recipe is best highlighted by a fresh white with a lively bouquet, such as a Tocai del Collio or a Rosato pugliese. |
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