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Tortellini al prosciutto crudo con crema di peperoni e burrata
INGREDIENTS
- 250 g Davena Prosciutto Crudo Tortellini
- 2 red bell peppers
- About 100 g stracciatella
- Extra virgin olive oil, to taste
- 1 clove of garlic
- Fresh basil, to taste
- Salt, to taste
- Pepper, to taste
PREPARATION
Start with the bell peppers: wash them, remove the seeds and inner membranes, and place them on a baking sheet. Roast them in the oven until the skin is well charred.
Once cooked, let them cool slightly, remove the skin, and transfer the flesh to a food processor. Add the bell pepper purée, season with salt and pepper, and let the flavors meld for a few minutes.
Meanwhile, in a skillet, heat a drizzle of extra virgin olive oil with a clove of garlic and a few fresh basil leaves. Then pour in the bell pepper cream and let it thicken.
Cook the Prosciutto Crudo Tortellini in plenty of salted water, drain them, and transfer them directly to the skillet with the bell pepper cream. Gently toss to coat, adding a splash of the cooking water if necessary to make the sauce even creamier.
Plate the tortellini and top with plenty of stracciatella, a few fresh basil leaves, and a drizzle of extra virgin olive oil. Serve immediately and enjoy all the creaminess and the scent of summer!
Watch the video recipe on our Instagram channel!
