Delicious broth with tortellini, a perfect summer dish that requires little time with great result
Veal tortellini with porcini broth
Recipe
Serves 4
1 tbsp olive oil
2 cloves garlic, thinly sliced
20g dried porcini mushrooms
750ml water
freshly ground black pepper
500g veal tortellini
handful of chervil leaves, chopped finely grated parmesan + extra to serve truffle oil to serve (optional)
1 tbsp olive oil
2 cloves garlic, thinly sliced
20g dried porcini mushrooms
750ml water
freshly ground black pepper
500g veal tortellini
handful of chervil leaves, chopped finely grated parmesan + extra to serve truffle oil to serve (optional)
Place a large frying pan over medium heat.
Heat the oil and gently saute the garlic for 1 minute.
Stir in the porcini mushrooms and add the water.
Raise the heat to high and bring to a boil.
Lower the heat and simmer for 8-10 minutes.
Meanwhile, cook the tortellini in plenty of boiling salted water until al dente.
Drain the tortellini in a colander and divied the pasta between deep plates.
Spoon over the broth and sprinkle with parmesan.
Drizzle with truffle oil (if using) and garnish with chervil.
Serve immediately, with extra parmesan on the side.
Heat the oil and gently saute the garlic for 1 minute.
Stir in the porcini mushrooms and add the water.
Raise the heat to high and bring to a boil.
Lower the heat and simmer for 8-10 minutes.
Meanwhile, cook the tortellini in plenty of boiling salted water until al dente.
Drain the tortellini in a colander and divied the pasta between deep plates.
Spoon over the broth and sprinkle with parmesan.
Drizzle with truffle oil (if using) and garnish with chervil.
Serve immediately, with extra parmesan on the side.
Image: Chris Court via Taverne Agency. Styling: Steve Pearce. Editing recipe: Leonoor Ottink
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