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
-
20 minMain dishMacaroni, traditional olive oil, half-to-half-chopped, dried Italian herbs, Italian stir-fry mix, tomato cubes, arugula,macaroni with vegetable-minced meat sauce -
20 minMain dishciabatta con noci, onions, garlic, olive oil, Italian stir-fry vegetable mix, vegetable stock tablets, Macaroni, dried tomatoes in oil, grated spicy cheese,macaroni soup with tomato ciabatta -
20 minMain dishpandan rice, oil, onions, mushrooms, cabbage, marinated fish, wok essences, coconut milk,spicy stir-fry of fish and pointed cabbage -
35 minMain dishcouscous, boiling water, coarse Zaanse mustard, apple cider vinegar, extra virgin olive oil, shallot, jazz apple, Red cabbage, cress, salted macadamia nuts, chard, Chaource 50,sliced beet salad with chaource
Nutrition
850Calories
Sodium0% DV1.360mg
Fat88% DV57g
Protein46% DV23g
Carbs19% DV57g
Fiber36% DV9g
Loved it