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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Triangular cheese tortellini with artichokes on Trevisian chicory cream

Ingredients for 2 persons:

- 300 g of triangular cheese tortellini Barone

- 2 heads of Trevisian chicory

- 4 artichoke hearts

- 1 shallot

- extra virgin olive oil

- salt and pepper

- few tablespoons of milk

 

In a saucepan with oil, fry the chopped shallot. Add the chopped Trevisian chicory; salt and pepper to taste. Fry all together for a few minutes, add a few tablespoons of milk and then prepare the cream with a hand blender. 

In a separate pan with a little oil, fry the pieces of chopped artichoke hearts. Cook the triangular tortellini, strain and pour them into the pan with the artichokes. Mix well. 

 

Pour some Trevisian chicory sauce onto a plate and place the triangular tortellini on top.