Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 120 minuti |
Ingredients
| 300 g | 00 flour |
| 3 | colored sugar or chocolate eggs |
| 3 | thick slices of speck |
| 250 g | ricotta Sterilgarda |
| 1 | clove of garlic |
| q.b. | oil |
| q.b. | salt and pepper |
| 2 L | water |
| 1 | carrot |
| 1 | onion |
| 1 | celery stalk |
| 250 g | red beets |
Preparation
- Prepare fresh egg pasta by mixing the eggs with flour and salt
- Let it rest then roll out the dough until you get a sheet of paper.
- Cut the speck into cubes and brown it with garlic and oil in a pan.
- In a bowl, combine the speck with the Sterilgarda ricotta, with salt and pepper, and mix the resulting mixture.
- Cut the rolled out puff pastry into squares and fill each square with the filling using a spoon.
- Close the tortelli first in a triangle, then close the opposite ends obtained
- To prepare the broth, combine the water with the washed carrots, celery and onion and the chopped beetroot.
- Cook in a pan for 45 minutes adding spices to taste, salt and pepper
- Once the broth has been filtered, cook the tortellini
- Serve and enjoy
Clean the mushrooms and cut them into small pieces, place in pan with olive oil the garlic, cut into slices, brown it and add the mushrooms with salt and ...
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