Tortellini Mignon (with Meat) on potato and spring onion cream, turnip greens, and Podolico caciocavallo cheese
x4
Ingredients for 4 people
320 g Tortellini mignon (with meat)
400 g turnip greens
3 spring onions
3 fresh basil leaves
100 g Podolico Caciocavallo cheese
3 potatoes
Vegetable broth to taste
Salt and pepper to taste
Procedure
Thinly slice the spring onions and potatoes, and place them in a pot with a drizzle of extra virgin olive oil. Sauté briefly, then cover with hot vegetable broth, add the basil leaves, salt, and pepper, and cook on low heat. Meanwhile, clean and wash the turnip greens. Place them in a non-stick pan with a drizzle of extra virgin olive oil and cook slowly.
When the potato cream is ready, blend everything with a mixer until you obtain a smooth and soft cream. In a pot of boiling salted water, cook the Tortellini mignon. Once ready, drain them and sauté in the pan with the turnip greens.
Spread the potato and spring onion cream on the plate, arrange the Tortellini mignon with the turnip greens on top. Garnish with Podolico Caciocavallo cheese and serve.
Lorenzo Lacriola, Chef Trainer, Advanced Training – fic.
