Florentine salmon fillet
Standard
Serve hot
Tortelloni ai carciofi
Standard
Serve hot
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Ingredients
- Tortelloni Ricotta e Spinaci (D71) - 300 g
- Cheese sauce (H7) - 100 g
- Blanched broccoli - 50 g
- Grilled artichoke heart - 2 pcs.
- Chopped roasted almonds - 1 tbsp
- Gorgonzola - 1,5 tbsp
- Parmesan shavings - 10 g
- Salt and pepper
- Cream - 10 cl
Preparation
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Allergenen
Vegetarian
Ingredients
- Tortelloni Ricotta e Spinaci (D71) - 300 g
- Cheese sauce (H7) - 100 g
- Blanched broccoli - 50 g
- Grilled artichoke heart - 2 pcs.
- Chopped roasted almonds - 1 tbsp
- Gorgonzola - 1,5 tbsp
- Parmesan shavings - 10 g
- Salt and pepper
- Cream - 10 cl
Tortelloni ai carciofi
Preparation
Heat the cheese sauce in a saucepan and add the cream and the gorgonzola. Herb. Heat the tortelloni in slightly salted boiling water for 3 minutes and let them drain. Heat the artichoke hearts and broccoli in a hot pan. Add the tortelloni and hot sauce. Mix everything and arrange on warm deep plates. Garnish with chopped almonds and Parmesan flakes and garnish with a sage leaf.
Tip: the step where the pasta goes through the pan is just to mix it. For large volumes, we recommend mixing everything together for heating in the steamer.