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
0.25cup cauliflower
0.5cup milk
0.25tsp 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!
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!