Tortelloni painting with Italian vegetables
Extremely difficult
Serve hot
Print recipe
Ingredients
- Tortelloni Ricotta e Spinaci (D71)
- Green courgettes
- Red peppers
- Candied tomatoes
- Pine nuts
- Olive oil
- Raw Italian ham
- Soft thyme
- Smoked coarse salt
Preparation
Ingredients
- Tortelloni Ricotta e Spinaci (D71)
- Green courgettes
- Red peppers
- Candied tomatoes
- Pine nuts
- Olive oil
- Raw Italian ham
- Soft thyme
- Smoked coarse salt
Tortelloni painting with Italian vegetables
Preparation
Prepare a tapenade with pre-roasted courgettes and peppers, together with candied tomatoes, pine nuts and olive oil. Make chips from the raw Italian ham. Heat the tortelloni for 3 minutes in slightly salted boiling water and finish them in a hot pan with some olive oil and soft thyme. Dress the tortelloni with a quenelle of the tapenade, drizzle the crushed pieces of Italian ham and the smoked coarse salt on top of it and decorate.