A sauce made with rocket and almonds; an unusual way to savour these delicious Tortelloni con Prosciutto Crudo.
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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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Peeled almonds |
35 |
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g |
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Extra virgin olive oil |
1 |
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tablespoon |
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Fresh tomato |
2 |
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Rucola |
1 |
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branch |
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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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Chop the rocket and the almonds; set some aside for garnishing. |
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| 2. |
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Place the rocket in a saucepan together with the almonds and the tomatoes; add salt, pepper and a drop of olive oil. |
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| 3. |
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Cook the Tortelloni con Prosciutto Crudo La Collezione Barilla in plenty of salted water, drain, then dress with the sauce and the remaining chopped almonds. |
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CHEF'S NOTE |
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For a smoother sauce, blend it in a mixer before dressing. |
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This delightfully aromatic recipe is best served with a delicately-structured yet fragrant, low-acid wine, such as a Soave Riserva Veneto or a Sauvignon Friulano. |
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