The main characteristic of this recipe is the close balance of flavours, made more interesting by the combination between the dried cherry tomatoes and the sole.
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INGREDIENTS |
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Tortellini ai Formaggi La Collezione Barilla |
250 |
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g |
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Sole fillets |
200 |
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g |
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Dried tomatoes |
100 |
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g |
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Wheat Flour |
50 |
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g |
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Extra virgin olive oil |
3 |
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tablespoons |
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Garlic |
1 |
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clove |
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Grated Parmigiano Reggiano cheese |
1 |
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tablespoon |
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Pine seeds |
1 |
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tablespoon |
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Chopped italian parsley |
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to taste |
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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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Dice the dried cherry tomatoes and the sole fillets and cover the fish in flour. |
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| 2. |
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Gently fry the garlic in the oil, add the sole fillets covered in flour, the cherry tomatoes and a ladleful of water. Season with salt and pepper and cook everything for 5 minutes. |
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| 3. |
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Cook the Tortellini ai Formaggi La Collezione Barilla in plenty of salted water, drain, stir in the sauce and garnish the dish with the pine-seeds, chopped parsley and grated Parmigiano Reggiano. |
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CHEF'S NOTE |
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You can customise the recipe by using turbot fillets instead of sole. |
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With this rich and succulent dish the wine should be slightly spicy, fresh and of the right alcoholic content; for instance a Malvasia Colli Piacentini or a Falerno Marchigiano. |
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