Filter
Reset
Sort ByRelevance
Chris
Fresh tortelloni with buffalo mozzarella and tomatoes
Tonight you eat the butter-soft burrata with mushrooms, cherry tomatoes, fresh tortelloni and mint oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Clean the garlic and cut finely. Wipe the mushrooms with kitchen paper and halve the large mushrooms from the melange. Wash the cherry tomatoes.
-
Mix the mushrooms with the cherry tomatoes on the branch, garlic, fennel seed, oil, pepper and salt.
-
Spread over a baking sheet covered with parchment paper and bake in the middle of the oven for about 15 minutes.
-
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.
-
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.
-
Spoon the pasta into deep plates and spread the vegetables over it. Tear the burrata into pieces and sprinkle with the mint oil.
Blogs that might be interesting
-
30 minMain dishchicken spareribs, broken green beans, lemon, giant beans, onions, fresh dill, raw vegetables, olive oil,soy sauce spareribs with giant bean salad
-
30 minMain dishquick-cooking rice, aubergines, onion, cheese, oil, Dutch, cumin seed, nut melange,vegetable salad with cumin rice
-
25 minMain dishonions, butter, minced beef, lentils, taco dinnerkit, tomatoes, avocado, lemon juice,tacos with minced meat and lentils
-
30 minMain dish(butter) puff pastry (frozen), fennel bulb, Red onion, sardines, extra virgin olive oil with basil, balsamic vinegar, sea salt, freshly ground pepper,puff pastry cakes with fennel and sardine
Nutrition
850Calories
Sodium0% DV1.360mg
Fat88% DV57g
Protein46% DV23g
Carbs19% DV57g
Fiber36% DV9g
Loved it