PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH GIROLLES & MARJORAM
INGREDIENTS
- 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
- 150 gr earthy and delicate fresh girolles
- 1 tbsp aromatic garlic
- 2 sprigs fresh marjoram
- 0.5 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh quality butter
- Sea salt and freshly ground black pepper
METHOD
Clean 150g girolles gently with a brush to remove any dirt.
Place a sauté pan over a medium heat; once warm add 2 tbsp butter and 1 tbsp extra virgin olive oil. When the butter is melted add 1 tbsp chopped garlic and stir to combine.
Turn the heat up slightly then add the mushrooms. Cook without stirring too much until the mushrooms are tender to the bite.
Add ½ tbsp juice from the lemon and the leaves from 2 sprigs of marjoram. Season with salt to taste and plenty of freshly ground pepper.
Cook the tortelloni for 2 minutes in a larger pot of salted boiling water.
Strain delicately with a skimmer and add to the sauté pan along with 1 tbsp of pasta cooking water.
Toss gently to combine then divide among warm plates and serve.
CURATED BY SKYE GYNGELL
Place a sauté pan over a medium heat; once warm add 2 tbsp butter and 1 tbsp extra virgin olive oil. When the butter is melted add 1 tbsp chopped garlic and stir to combine.
Turn the heat up slightly then add the mushrooms. Cook without stirring too much until the mushrooms are tender to the bite.
Add ½ tbsp juice from the lemon and the leaves from 2 sprigs of marjoram. Season with salt to taste and plenty of freshly ground pepper.
Cook the tortelloni for 2 minutes in a larger pot of salted boiling water.
Strain delicately with a skimmer and add to the sauté pan along with 1 tbsp of pasta cooking water.
Toss gently to combine then divide among warm plates and serve.
CURATED BY SKYE GYNGELL
INGREDIENTS
SERVINGS
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+
- 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
- 150 gr earthy and delicate fresh girolles
- 1 tbsp aromatic garlic
- 2 sprigs fresh marjoram
- 0.5 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh quality butter
- - Sea salt and freshly ground black pepper
METHOD
Clean 150g girolles gently with a brush to remove any dirt.
Place a sauté pan over a medium heat; once warm add 2 tbsp butter and 1 tbsp extra virgin olive oil. When the butter is melted add 1 tbsp chopped garlic and stir to combine.
Turn the heat up slightly then add the mushrooms. Cook without stirring too much until the mushrooms are tender to the bite.
Add ½ tbsp juice from the lemon and the leaves from 2 sprigs of marjoram. Season with salt to taste and plenty of freshly ground pepper.
Cook the tortelloni for 2 minutes in a larger pot of salted boiling water.
Strain delicately with a skimmer and add to the sauté pan along with 1 tbsp of pasta cooking water.
Toss gently to combine then divide among warm plates and serve.
CURATED BY SKYE GYNGELL
Place a sauté pan over a medium heat; once warm add 2 tbsp butter and 1 tbsp extra virgin olive oil. When the butter is melted add 1 tbsp chopped garlic and stir to combine.
Turn the heat up slightly then add the mushrooms. Cook without stirring too much until the mushrooms are tender to the bite.
Add ½ tbsp juice from the lemon and the leaves from 2 sprigs of marjoram. Season with salt to taste and plenty of freshly ground pepper.
Cook the tortelloni for 2 minutes in a larger pot of salted boiling water.
Strain delicately with a skimmer and add to the sauté pan along with 1 tbsp of pasta cooking water.
Toss gently to combine then divide among warm plates and serve.
CURATED BY SKYE GYNGELL
