TORTELLINI WITH PARMESAN CREAM, MUSHROOMS AND RAW HAM
Procedure
Ingredients · Servings 2
- 1 pack Tortellini with raw ham and parmesan cheese Fini
- Mushrooms
- 2 slices of raw ham
- Parsley
- Sale
- Oil
- Garlic
- Black pepper
- 150 g Parmesan cheese
- 200 g Panna
Method · 10 min
- In a saucepan, heat the cream, then add the grated Parmesan and cook over low heat until the cheese has completely melted...
- In a saucepan, heat the cream, then add the grated Parmesan and cook over low heat until the cheese has completely melted...
- In a saucepan, heat the cream, then add the grated Parmesan and cook over low heat until the cheese has completely melted...
- In a saucepan, heat the cream, then add the grated Parmesan and cook over low heat until the cheese has completely melted...
- In a saucepan, heat the cream, then add the grated Parmesan and cook over low heat until the cheese has completely melted...
- In a saucepan, heat the cream, then add the grated Parmesan and cook over low heat until the cheese has completely melted...
Heat the cream in a saucepan, then add the grated Parmesan and cook over low heat until the cheese has completely melted.
Then, in a small pan, brown the raw ham over low heat until crispy.
Next, let's prepare the mushrooms. In the same pan where we sautéed the raw ham, cook the mushrooms with a drizzle of oil, garlic, and parsley. Season with salt and finish cooking. Then, add the Parmesan cream and set aside.
Then, take the Fini tortellini and drop them into boiling water. Cook them for 1 minute and then add them to the pan along with the parmesan and mushroom cream.
add a little cooking water and stir.
Plate up and garnish with crispy prosciutto, parsley, coriander, black pepper, and a drizzle of olive oil! Enjoy!
