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
-
25 minMain dishchicken breast, fresh wok sauce teriyaki honey, nut rice, traditional olive oil, Japanese wok vegetable, lime,teriyaki honey chicken skewers with vegetable tray
-
15 minMain dishsteak, wok sauce oyster-garlic, paprika mix, Red onion, egg noodles, peanut oil, baked onions, fresh chives,savory stir-fry of beef and paprika
-
30 minMain dishpumpkin, zucchini, chestnut mushrooms, dried Italian culinary herbs, olive oil with garlic flavored chilli, pappardelle, grilled ham, cheese,ribbon paste with pumpkin
-
30 minMain dishchicken fillet à la minute, Mexican seasonings mix, traditional olive oil, avocado, bunch onion, sour cream, rucolasla melange, Tortilla wraps,chicken fajitas with avocado and spring onion
Nutrition
850Calories
Sodium0% DV1.360mg
Fat88% DV57g
Protein46% DV23g
Carbs19% DV57g
Fiber36% DV9g
Loved it