Tortelloni alla carne whit crema ai funghi

  • INGREDIENTS:
  • - 250 g meat tortelloni
  • - 250 g porcini mushrooms
  • - 150 ml stracciatella cheese
  • - 30 g grated Parmigiano Reggiano
  • - 20 g butter
  • - Salt and pepper, to taste
  • - Fresh chopped parsley
  • - Rosemary

  • INSTRUCTIONS:

  • In a pan, melt two knobs of butter together with rosemary and thyme. Let them infuse for a few minutes, season with salt, then add the porcini mushrooms.

    Once the mushrooms are nicely browned, add the stracciatella cheese and mix everything together. Transfer the mixture to a blender and blend until you obtain a smooth, velvety cream.

    Meanwhile, cook the meat tortelloni in plenty of salted water. Once cooked, add the grated cheese to the porcini mushroom cream and mix well.

    Drain the tortelloni and toss them with the porcini mushroom cream. Finish with a generous sprinkling of grated cheese.

    A creamy and comforting first course, perfect for bringing all the flavors of early autumn to the table.

  • Check out the video recipe on our Instagram channel!



    • Recipes: from our kitchen to your table