AUBERGINE PARMIGIANA TORTELLONI with tomatoes, quail eggs and chives
INGREDIENTS
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 8 quail eggs
- 12 roma tomatoes halved
- 1 little bunch of chives finely chopped
- extra virgin olive oil
- salt and pepper to taste
METHOD
Put the quail eggs in a small pot, cover with cold water and bring to the boil. Reduce the heat and boil gently for 3 minutes. Turn off the heat, leave the eggs in the water for 3 more minutes then rinse in cold water. Let cool the eggs completely then peel them and cut in half. Transfer eggs, tomatoes and chives in a large bowl.
In the meantime cook the Tortelloni according to package instructions, drain and add them to the bowl. Season with salt and pepper and drizzle generously with oil.
Mix gently, divide among plates and serve.
In the meantime cook the Tortelloni according to package instructions, drain and add them to the bowl. Season with salt and pepper and drizzle generously with oil.
Mix gently, divide among plates and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 8 quail eggs
- 12 roma tomatoes halved
- 1 little bunch of chives finely chopped
- - extra virgin olive oil
- - salt and pepper to taste
METHOD
Put the quail eggs in a small pot, cover with cold water and bring to the boil. Reduce the heat and boil gently for 3 minutes. Turn off the heat, leave the eggs in the water for 3 more minutes then rinse in cold water. Let cool the eggs completely then peel them and cut in half. Transfer eggs, tomatoes and chives in a large bowl.
In the meantime cook the Tortelloni according to package instructions, drain and add them to the bowl. Season with salt and pepper and drizzle generously with oil.
Mix gently, divide among plates and serve.
In the meantime cook the Tortelloni according to package instructions, drain and add them to the bowl. Season with salt and pepper and drizzle generously with oil.
Mix gently, divide among plates and serve.
