Pasta Industry
Tortellini with prosciutto and shaved mushrooms
By Cheffe Dina Nikolaou
Preparation: 40' Cooking time: 10' Servings: 4
Ingredients:
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500 g Gluten Free Tortellini with prosciutto, HELIOS
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2 tbsp olive oil
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1 sprig of rosemary leaves
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Salt, freshly ground pepper
For the mushrooms
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300 g white mushrooms
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300 g oyster mushrooms
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150 ml apple cider vinegar
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100 ml water
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1 sprig of rosemary
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1 clove of garlic, crushed
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1 teaspoon of pink peppercorns
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1 teaspoon of sea salt
Method:
For the mushrooms: In a saucepan, put all the ingredients except the mushrooms and bring them to a boil over high heat. Add the mushrooms and boil them until all the liquid has evaporated. Remove from the heat, let them half-cook and cut them into pieces.
For the tortellini: Place the tortellini in a pot of boiling salted water and cook according to the instructions on the packet. Drain and keep warm.
Place a non-stick frying pan over high heat and heat the olive oil. Add the rosemary leaves and after a minute add the tortellini and mushrooms. Shake the pan to mix them and remove from the heat.
Sprinkle with freshly ground pepper and serve immediately.