A delicate tomato cream is the perfect base for the delightful combination of Tortellini con Prosciutto e Formaggio and porcini mushrooms.
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INGREDIENTS |
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Tortellini con Prosciutto e Formaggio La Collezione Barilla |
250 |
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g |
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Dried Porcini mushrooms |
50 |
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g |
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Whipping cream |
100 |
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ml |
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Chopped italian parsley |
2 |
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tablespoons |
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Diced onion |
,50 |
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Extra virgin olive oil |
2 |
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tablespoons |
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Fresh tomato |
3 |
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Grated Parmigiano Reggiano cheese |
3 |
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tablespoons |
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Sugar |
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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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Soak the mushrooms in water, then cut them into strips. |
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| 2. |
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Brown the onion in the oil, then add the mushrooms and the cream; add salt and pepper to taste. |
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| 3. |
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Blend the tomatoes (peeled) in a mixer together with salt, pepper and a pinch of sugar (to reduce the acidity). Place the mixture on the stove and cook for about five minutes. |
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| 4. |
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Cook the Tortellini con Prosciutto e Formaggio La Collezione Barilla in plenty of salted water, drain, then pour over the mushroom sauce and some grated Parmigiano Reggiano cheese. Serve on a tomato cream base, then garnish with some chopped parsley. |
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CHEF'S NOTE |
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Instead of using dried mushrooms, use 500 g of fresh ones. |
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This succulent, rich dish is best served with a fragrant, robust red with moderate tannin and low acid content, such as a Santa Maddalena Trentino or a Rosso Piceno Marchigiano. |
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