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
-
15 minMain dishshell paste, extra virgin olive oil, gorgonzola, arugula, pine nuts,pasta shells with gorgonzola, pine nuts and arugula
-
55 minMain dishchicken bolts, butter or margarine, leeks, Indian curry sauce, flat bread natural,Indian chicken bolts from the oven
-
20 minMain dishoil, fried quibbling, cooking potatoes, garden peas, lamb's lettuce, onions,spring stew with kibbling
-
25 minMain dishcrumbly potato, wine sauerkraut, milk, butter, peanut oil, sunflower oil, spring / forest onion, creme fraiche, serrano ham, parma ham, hamham, mustard,sauerkraut rolls with raw ham from the oven
Nutrition
850Calories
Sodium0% DV1.360mg
Fat88% DV57g
Protein46% DV23g
Carbs19% DV57g
Fiber36% DV9g
Loved it