Tortelli of Stracchino con latte di Bufala with Anchovies and Broccoli Cream

Tomasoni product
Tomasoni product
150 g all-purpose
egg yolk as required (approx. 2)
150 g of Stracchino di Bufala
2 anchovy fillets without salt
1 shallot onion
2 cloves of garlic
100 g of broccoli tops
1 cup of vegetable broth or water
1 o 2 tbsp Extra virgin olive oil
Salt and pepper to taste
Cherry tomatoes Confit and bread croutons
First course

Preparare la pasta fresca come da abitudine. Coprire con un panno e lasciare a riposo. Soffriggere dolcemente lo scalogno e l’aglio (che va gettato una volta dorato), aggiungere le cime di broccolo lavate e ridotte a ciuffettini regolari. Bagnate con il brodo e cuocete a fuoco vivace per 5/6 minuti.

Prepare fresh egg pasta as usual. Cover it with a cloth and let it rest. In a large pan cook shallot and garlic (which will be removed when browned) with some olive oil until golden. Add broccoli tops, previously washed and finely cut . Add broth and cook for 5/6 minutes over intense heat. Blend the cream, add salt and pepper and set aside. Roll the pasta out to a thin sheet, cut some circles 4/5 cm in diameter and fill them with a teaspoonful of Stracchino di Bufala and a piece of anchovy fillet. Seal the Tortelli and plunge them into boiling salted water. Drain the Tortelli when they float to the surface, divide in four plates and add a spoonful of broccoli cream. Season with a bit of oil and serve with bread croutons and some cherry tomatoes Confit.

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