CHICKEN & SMOKED PANCETTA TORTELLONI WITH BRUSSELLS SPROUTS, ALMONDS AND RAISINS
INGREDIENTS
- 1 pack Rana Chicken & Smoked pancetta Tortelloni
- 1 tbsp raisins
- 2 tbsp flaked almonds
- 1 tbsp pink pepper
- 100 g Brussels sprouts leaves
- 40 g butter
- salt and pepper to taste
METHOD
"Put raisins in a cup, cover with cold water and let it rest for 5 minutes, drain and dry. Toast almonds in a non-sticking frying pan until lightly golden for 2-3 minutes.
Blanch Brussels sprouts leaves in hot salty water for 1 minute, drain with a slotted spoon keeping the water and transfer to a large frying pan with the butter.
Cook the Tortelloni in the water you used to blanch Brussel sprouts according to the package instructions. In the meantime melt the butter with Brussels sprouts leaves; add raisin and almonds, season with salt and pepper to taste and gently toss to combine.
Drain Tortelloni reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Divide pasta among 2 plates. Sprinkle with pink pepper and serve.
Blanch Brussels sprouts leaves in hot salty water for 1 minute, drain with a slotted spoon keeping the water and transfer to a large frying pan with the butter.
Cook the Tortelloni in the water you used to blanch Brussel sprouts according to the package instructions. In the meantime melt the butter with Brussels sprouts leaves; add raisin and almonds, season with salt and pepper to taste and gently toss to combine.
Drain Tortelloni reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Divide pasta among 2 plates. Sprinkle with pink pepper and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Chicken & Smoked pancetta Tortelloni
- 1 tbsp raisins
- 2 tbsp flaked almonds
- 1 tbsp pink pepper
- 100 g Brussels sprouts leaves
- 40 g butter
- - salt and pepper to taste
METHOD
"Put raisins in a cup, cover with cold water and let it rest for 5 minutes, drain and dry. Toast almonds in a non-sticking frying pan until lightly golden for 2-3 minutes.
Blanch Brussels sprouts leaves in hot salty water for 1 minute, drain with a slotted spoon keeping the water and transfer to a large frying pan with the butter.
Cook the Tortelloni in the water you used to blanch Brussel sprouts according to the package instructions. In the meantime melt the butter with Brussels sprouts leaves; add raisin and almonds, season with salt and pepper to taste and gently toss to combine.
Drain Tortelloni reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Divide pasta among 2 plates. Sprinkle with pink pepper and serve.
Blanch Brussels sprouts leaves in hot salty water for 1 minute, drain with a slotted spoon keeping the water and transfer to a large frying pan with the butter.
Cook the Tortelloni in the water you used to blanch Brussel sprouts according to the package instructions. In the meantime melt the butter with Brussels sprouts leaves; add raisin and almonds, season with salt and pepper to taste and gently toss to combine.
Drain Tortelloni reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Divide pasta among 2 plates. Sprinkle with pink pepper and serve.
