Fried Mushroom & Mascarpone Tortelloni and Brussel sprouts skewers
INGREDIENTS
- 1 pack La Famiglia Rana Mushroom & Mascarpone Tortelloni
- 1 pack La Famiglia Rana Parmigiano Reggiano sauce
- 3 cups Brussel sprouts cleaned and trimmed
- peanuts oil or canola oil for frying
METHOD
Heat seed oil to a depth of 3 inch in a skillet over medium high heat until it reaches 350° C on a candy thermometer (or a piece of breadcrumb begins to sizzle and turns golden). Add Brussel sprouts and deep fry in batches until golden brown, and replenishing oil as necessary. Remove to a paper towel-lined plate to drain and keep warm in preheated oven at 200 degrees.
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
INGREDIENTS
SERVINGS
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- 1 pack La Famiglia Rana Mushroom & Mascarpone Tortelloni
- 1 pack La Famiglia Rana Parmigiano Reggiano sauce
- 3 cups Brussel sprouts cleaned and trimmed
- - peanuts oil or canola oil for frying
METHOD
Heat seed oil to a depth of 3 inch in a skillet over medium high heat until it reaches 350° C on a candy thermometer (or a piece of breadcrumb begins to sizzle and turns golden). Add Brussel sprouts and deep fry in batches until golden brown, and replenishing oil as necessary. Remove to a paper towel-lined plate to drain and keep warm in preheated oven at 200 degrees.
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
