TORTELLINI ALLA GRICIA WITH AMARETTI
Procedure
Ingredients · Servings 2
- 1 pack Tortellini with raw ham and parmesan cheese Fini
- 150 g Guanciale
- Saronno Amaretti
- 4 tablespoons Parmesan cheese
- Sale
- Baby
Method · 10 min
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
- Tortellini with prosciutto crudo and Parmigiano Reggiano cheese, topped with guanciale and amaretto di Saronno crumble, is a refined and tasty first course, perfect...
Place a wide-bottomed pan on the heat and add the guanciale cut into strips.
Typically, neither oil nor butter is added.
The fat released by the guanciale will be sufficient.
Let the guanciale sweat in the pan for a couple of minutes until it has rendered its fat and is slightly crispy. Remove half of the guanciale and set it aside.
Meanwhile, bring a pot of lightly salted water to the boil.
Add the tortellini and let them cook for three minutes.
Sauté the tortellini over high heat, adding a little cooking water if necessary.
Remove the pan from the heat and add the grated Parmesan cheese and black pepper.
We mix until they become creamy.
Serve on serving plates, adding the reserved bacon and the amaretti crumble.
