MUSHROOM & Mascarpone TORTELLONI WITH PECORINO ROMANO, WALNUTS AND BREADCRUMBS
INGREDIENTS
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 200 gr walnuts
- 2 garlic cloves
- a small bunch of fresh flat leaf parsley
- 5 tbsp crème fraîche
- 0.3 tbsp fiery red chilli flakes
- 75 gr Pecorino Romano
- 1 unwaxed lemon
- extra virgin olive oil
- 60 gr breadcrumbs
METHOD
Shell around 200g of walnuts; toast gently in a low oven to colour slightly and tickle out their flavour.
Place them in a pestle and mortar with 2 cloves of garlic and a pinch of sea salt.
Add 1/3 tbsp chilli flakes, 5 tbsp crème fraîche and 75g Pecorino Romano and stir well to combine.
Drizzle in some extra virgin olive oil and stir in the leaves from a small bunch of flat leaf parsley, 60g of toasted breadcrumbs and lemon zest. Taste and add a little more salt if necessary.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place tortelloni in the saucepan. Spoon over the walnut sauce and the pasta cooking liquid.
Stir gently to combine and divide into warm plates.
CURATED BY SKYE GYNGELL
Place them in a pestle and mortar with 2 cloves of garlic and a pinch of sea salt.
Add 1/3 tbsp chilli flakes, 5 tbsp crème fraîche and 75g Pecorino Romano and stir well to combine.
Drizzle in some extra virgin olive oil and stir in the leaves from a small bunch of flat leaf parsley, 60g of toasted breadcrumbs and lemon zest. Taste and add a little more salt if necessary.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place tortelloni in the saucepan. Spoon over the walnut sauce and the pasta cooking liquid.
Stir gently to combine and divide into warm plates.
CURATED BY SKYE GYNGELL
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 200 gr walnuts
- 2 garlic cloves
- - a small bunch of fresh flat leaf parsley
- 5 tbsp crème fraîche
- 0.3 tbsp fiery red chilli flakes
- 75 gr Pecorino Romano
- 1 unwaxed lemon
- - extra virgin olive oil
- 60 gr breadcrumbs
METHOD
Shell around 200g of walnuts; toast gently in a low oven to colour slightly and tickle out their flavour.
Place them in a pestle and mortar with 2 cloves of garlic and a pinch of sea salt.
Add 1/3 tbsp chilli flakes, 5 tbsp crème fraîche and 75g Pecorino Romano and stir well to combine.
Drizzle in some extra virgin olive oil and stir in the leaves from a small bunch of flat leaf parsley, 60g of toasted breadcrumbs and lemon zest. Taste and add a little more salt if necessary.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place tortelloni in the saucepan. Spoon over the walnut sauce and the pasta cooking liquid.
Stir gently to combine and divide into warm plates.
CURATED BY SKYE GYNGELL
Place them in a pestle and mortar with 2 cloves of garlic and a pinch of sea salt.
Add 1/3 tbsp chilli flakes, 5 tbsp crème fraîche and 75g Pecorino Romano and stir well to combine.
Drizzle in some extra virgin olive oil and stir in the leaves from a small bunch of flat leaf parsley, 60g of toasted breadcrumbs and lemon zest. Taste and add a little more salt if necessary.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place tortelloni in the saucepan. Spoon over the walnut sauce and the pasta cooking liquid.
Stir gently to combine and divide into warm plates.
CURATED BY SKYE GYNGELL
