Peas and Pancetta Tortelloni with cauliflower puree, poached quial eggs and pumpernickel crumble

  • 15
  • Easy

Peas and Pancetta Tortelloni with cauliflower puree, poached quial eggs and pumpernickel crumble

  • 15
  • Easy
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!

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!