CHICKEN & PANCETTA TORTELLONI WITH RADICCHIO & PARMIGIANO REGGIANO
INGREDIENTS
- 1 pack Rana Chicken & Pancetta Tortelloni
- 2 heads of fresh, bitter radicchio or trevisse
- 100 ml crème fraîche
- 100 gr Parmigiano Reggiano
- 1 fresh free range eggs
- 1 small pinch of warming nutmeg
- black pepper and sea salt
- 2 tbsp fresh, quality butter
METHOD
Bring a large pot of well salted water to the boil.
While the water is boiling place a separate pan on the stove and add 100ml of crème fraîche and bring it to just under a boil.
Add 100g of freshly grated Parmigiano Reggiano, a small pinch of finely grated nutmeg and pinch of black pepper. Place 1 egg yolk in a bowl and whisk in the hot cream. In a sauté pan put 2 tbsp butter and finely sliced leaves of 2 heads of radicchio for 5 minutes.
Cook tortelloni for 2 minutes, then drain delicately with a skimmer and place in the sauté pan.
Simmer gently over a low heat, tossing gently to coat the pasta.
Divide the tortelloni among plates and spoon a little of the warm cream on top.
CURATED BY SKYE GYNGELL
While the water is boiling place a separate pan on the stove and add 100ml of crème fraîche and bring it to just under a boil.
Add 100g of freshly grated Parmigiano Reggiano, a small pinch of finely grated nutmeg and pinch of black pepper. Place 1 egg yolk in a bowl and whisk in the hot cream. In a sauté pan put 2 tbsp butter and finely sliced leaves of 2 heads of radicchio for 5 minutes.
Cook tortelloni for 2 minutes, then drain delicately with a skimmer and place in the sauté pan.
Simmer gently over a low heat, tossing gently to coat the pasta.
Divide the tortelloni among plates and spoon a little of the warm cream on top.
CURATED BY SKYE GYNGELL
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Chicken & Pancetta Tortelloni
- 2 heads of fresh, bitter radicchio or trevisse
- 100 ml crème fraîche
- 100 gr Parmigiano Reggiano
- 1 fresh free range eggs
- 1 small pinch of warming nutmeg
- - black pepper and sea salt
- 2 tbsp fresh, quality butter
METHOD
Bring a large pot of well salted water to the boil.
While the water is boiling place a separate pan on the stove and add 100ml of crème fraîche and bring it to just under a boil.
Add 100g of freshly grated Parmigiano Reggiano, a small pinch of finely grated nutmeg and pinch of black pepper. Place 1 egg yolk in a bowl and whisk in the hot cream. In a sauté pan put 2 tbsp butter and finely sliced leaves of 2 heads of radicchio for 5 minutes.
Cook tortelloni for 2 minutes, then drain delicately with a skimmer and place in the sauté pan.
Simmer gently over a low heat, tossing gently to coat the pasta.
Divide the tortelloni among plates and spoon a little of the warm cream on top.
CURATED BY SKYE GYNGELL
While the water is boiling place a separate pan on the stove and add 100ml of crème fraîche and bring it to just under a boil.
Add 100g of freshly grated Parmigiano Reggiano, a small pinch of finely grated nutmeg and pinch of black pepper. Place 1 egg yolk in a bowl and whisk in the hot cream. In a sauté pan put 2 tbsp butter and finely sliced leaves of 2 heads of radicchio for 5 minutes.
Cook tortelloni for 2 minutes, then drain delicately with a skimmer and place in the sauté pan.
Simmer gently over a low heat, tossing gently to coat the pasta.
Divide the tortelloni among plates and spoon a little of the warm cream on top.
CURATED BY SKYE GYNGELL
