Tortellini Cured Ham and Cheese WITH ONIONS, BRUSSELS SPROUTS AND PECORINO
INGREDIENTS
- 2 packs Tortellini Cured Ham and Cheese Giovanni Rana
- 6 tbsp extra virgin olive oil
- 1 onion sliced
- 60 g vegetable stock
- 300 g Brussels sprouts shredded
- shaved Pecorino cheese plus more for garnish
- Salt and pepper to taste
METHOD
Heat half of the oil in a large skillet over medium heat. Add the onion, salt, and cook, stirring, until softened, 4-5 minutes. Add the shredded Brussels sprouts and stock and cook over medium high heat until liquid reduces by half, 4-5 minutes.
Add the Brussels sprouts leaves, season with salt and pepper to taste, toss to combine and keep warm. Cook the Tortellini according to package instructions and drain, reserving a little of pasta cooking water. Add the Tortellini to skillet and gently toss; add half of the cheese and remaining oil and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Divide Tortellini among plates. Garnish with extra cheese shavings if desired and serve.
Add the Brussels sprouts leaves, season with salt and pepper to taste, toss to combine and keep warm. Cook the Tortellini according to package instructions and drain, reserving a little of pasta cooking water. Add the Tortellini to skillet and gently toss; add half of the cheese and remaining oil and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Divide Tortellini among plates. Garnish with extra cheese shavings if desired and serve.
INGREDIENTS
SERVINGS
-
+
- 2 packs Tortellini Cured Ham and Cheese Giovanni Rana
- 6 tbsp extra virgin olive oil
- 1 onion sliced
- 60 g vegetable stock
- 300 g Brussels sprouts shredded
- - shaved Pecorino cheese plus more for garnish
- - Salt and pepper to taste
METHOD
Heat half of the oil in a large skillet over medium heat. Add the onion, salt, and cook, stirring, until softened, 4-5 minutes. Add the shredded Brussels sprouts and stock and cook over medium high heat until liquid reduces by half, 4-5 minutes.
Add the Brussels sprouts leaves, season with salt and pepper to taste, toss to combine and keep warm. Cook the Tortellini according to package instructions and drain, reserving a little of pasta cooking water. Add the Tortellini to skillet and gently toss; add half of the cheese and remaining oil and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Divide Tortellini among plates. Garnish with extra cheese shavings if desired and serve.
Add the Brussels sprouts leaves, season with salt and pepper to taste, toss to combine and keep warm. Cook the Tortellini according to package instructions and drain, reserving a little of pasta cooking water. Add the Tortellini to skillet and gently toss; add half of the cheese and remaining oil and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Divide Tortellini among plates. Garnish with extra cheese shavings if desired and serve.
