Peas and Pancetta Tortelloni with cauliflower puree, poached quial eggs and pumpernickel crumble
INGREDIENTS
- 13 pieces Peas and Pancetta Tortellacci
- 0.25 cup cauliflower
- 0.5 cup milk
- 0.25 tsp turmeric
- 2 tbsp butter, unsalted
- 2 quail eggs, poached
- 1 tsp pumpernickel bread crumbs
- Pea shoots
METHOD
Cook the cauliflower in milk on a low simmer until tender.
Transfer cauliflower to a blender and blend until creamy then add the turmeric.
Boil the tortellacci for 4 minutes then sauté in a pan with the butter for one minute.
Plate the cauliflower puree on a dish and top with the tortellacci.
Garnish with poached eggs, pumpernickel crumble and pea shoots.
Buon Appetito!
Transfer cauliflower to a blender and blend until creamy then add the turmeric.
Boil the tortellacci for 4 minutes then sauté in a pan with the butter for one minute.
Plate the cauliflower puree on a dish and top with the tortellacci.
Garnish with poached eggs, pumpernickel crumble and pea shoots.
Buon Appetito!
INGREDIENTS
SERVINGS
-
+
- 13 pieces Peas and Pancetta Tortellacci
- 0.25 cup cauliflower
- 0.5 cup milk
- 0.25 tsp turmeric
- 2 tbsp butter, unsalted
- 2 quail eggs, poached
- 1 tsp pumpernickel bread crumbs
- - Pea shoots
METHOD
Cook the cauliflower in milk on a low simmer until tender.
Transfer cauliflower to a blender and blend until creamy then add the turmeric.
Boil the tortellacci for 4 minutes then sauté in a pan with the butter for one minute.
Plate the cauliflower puree on a dish and top with the tortellacci.
Garnish with poached eggs, pumpernickel crumble and pea shoots.
Buon Appetito!
Transfer cauliflower to a blender and blend until creamy then add the turmeric.
Boil the tortellacci for 4 minutes then sauté in a pan with the butter for one minute.
Plate the cauliflower puree on a dish and top with the tortellacci.
Garnish with poached eggs, pumpernickel crumble and pea shoots.
Buon Appetito!