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Chris
Fresh tortelloni with buffalo mozzarella and tomatoes
Tonight you eat the butter-soft burrata with mushrooms, cherry tomatoes, fresh tortelloni and mint oil.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the garlic and cut finely. Wipe the mushrooms with kitchen paper and halve the large mushrooms from the melange. Wash the cherry tomatoes.
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Mix the mushrooms with the cherry tomatoes on the branch, garlic, fennel seed, oil, pepper and salt.
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Spread over a baking sheet covered with parchment paper and bake in the middle of the oven for about 15 minutes.
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Meanwhile, bring a large pan of water with salt, if necessary, to the boil. When the water boils, add the pasta, bring back to the boil and cook for 6 minutes until al dente.
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Meanwhile, take out the leaves of the sprigs of mint, put the oil in a high beaker and puree with the stick mixer. Season with (freshly ground) pepper.
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Spoon the pasta into deep plates and spread the vegetables over it. Tear the burrata into pieces and sprinkle with the mint oil.
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Nutrition
850Calories
Sodium0% DV1.360mg
Fat88% DV57g
Protein46% DV23g
Carbs19% DV57g
Fiber36% DV9g
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