Boil the pasta in salted water according to the instructions on the package.
Cut the garlic into thin slices and soak it in hot oil. Add the tomato juice, season with salt and pepper, season with oregano and simmer until the sauce drops.
Meanwhile, drain the pasta in which they boiled, pass them through a stream of cold water and when the sauce is ready add it over the pasta. Mix well and serve hot, seasoned with green dill.
We can serve them by sprinkling grated Parmesan over them but I preferred them without ...
Tortellini with ham
Tortellini with ham from: tortellini, prosciutto, onion, mushrooms, garlic, tomatoes, oil, oregano, salt, pepper, parmesan, cheese.
- 250 g fresh tortellini with ham
- 1 onion
- 1 jar of chopped mushrooms
- 1 clove of garlic
- 550 g peeled tomatoes in broth
- 3 tablespoons oil
- dried oregano
- 3 tablespoons grated Parmesan cheese
- 4 tablespoons grated cheese
Method of preparation:
Finely chop the peeled onion. Drain the mushrooms. Saute onion and mushrooms in hot oil for 2-3 minutes, then quench with a cup of water and simmer for 10-15 minutes.
Add the mashed tomatoes in the blender, the garlic cut in half, oregano, salt and pepper to taste. Boil the sauce for 5-7 minutes. Separately boil tortellini in lightly salted water for 7-8 minutes, drain and mix with the sauce.
Method of preparation
Put the pasta to boil in salted water. Meanwhile, crush the garlic, fry a little in hot oil (add ham - for those who want), then add the tomatoes. Press with a wooden spoon until crushed.
Season with salt and pepper and let it cool until it becomes a paste. At the end, add sour cream, chopped parsley, and then tortellini (boiled). Serve hot with grated Parmesan cheese on top.
Tortellini with prosciutto in tomato sauce
Boil the pasta in salted water according to the instructions on the package. Cut the garlic into thin slices
TORTELLINI WITH MEAT AND TOMATO SAUCE
Boil the pasta according to the instructions on the package. Put 2 tablespoons of oil in a saucepan
- a tablespoon of olive oil
- a tablespoon of butter
- 300g sliced mushrooms
- 200g of ham, without the fatty part, finely chopped
- a tablespoon of white flour
- 300 ml sour cream
- half a cup of milk
- a third cup of chopped parsley
Heat the oil and butter in a pan over medium heat until hot. Add the mushrooms and cook for 5 minutes or until the mushrooms turn golden. Put them on a plate.
Add the ham to the pan. Cook for 3-4 minutes or until crispy. Sprinkle flour over the ham. Mix well until all ingredients are well blended, then take the pan off the flame. Stir in sour cream and milk, stirring constantly, until ingredients are smooth. Bring to the boil, add the mushrooms and season with salt and pepper.
This easy tortellini sauce it is creamy enough to pamper your taste buds but ideally tasty to compliment the consistent pasta. An ideal combination!
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Bruschetta with tomatoes and ham
The recipe for bruschetta with tomatoes and ham I choose it every time I have guests and I want to prepare something quick and only good for nibbling. You can serve them as an appetizer and you will surely please everyone. If you have vegetarian at the table, you can try the simple recipe of Bruschettas with tomatoes.
They can even be taken in the pack at school or at work, because they are good and cold.
It cooks extremely fast and I'm not you!
|Nutritional values for a slice:||Calories||proteins||Carbohydrates||FATS||Saturated fats||Sugars||fiber|
|230||15 g||20 g||11 g||4 g||2 g||1 g|
Tortellini with prosciutto in tomato sauce - Recipes
The flavor, simplicity and inventiveness of Italian dishes have had such a great cultural impact on the world we live in today that they have been adopted and adapted everywhere. At Angelo Grasso we offer you a modern interpretation of classic and tasty recipes.
For us, Easter means more than tortellini, fusilli, spaghetti or penne. We choose the finest, designed according to the recipes of Italian chefs, and each of them is the beginning of a story. We match the sauces with the attention and love of an Italian mother before Sunday lunch with the family and season them with those spices that turn them into symphonies of taste.
A salad it's never just a salad. it comes with the history of masterfully prepared olive oil, of the Parmesan cheese that has earned its well-deserved reputation, of the tomatoes ripened exactly as much as they should by the Sun sung by Pavarotti.
Meat beef, pork or lamb are prepared enough for the knife to enter them like butter.
He loves food like an Italian. Enjoy. Loves. If you don't know how, Angelo Grasso teaches you.
I washed the mushrooms and cut them into thin slices. I grated the Parmesan cheese and prepared the mozzarella at hand. I heated the oven to 250 C (the highest stage for gas ones) with the baking stone placed in it.
I spread out with my hand each ball of leavened dough on a baking paper sprinkled with semolina (the pizza rolling pin is not used). I divided the sauce into 4 and greased each top with a part of it.
I sprinkled 1/2 of Parmesan over the tomato sauce (the rest comes later). I broke the slices of ham by hand and placed them on the 4 pizzas (one slice boiled and one raw-dried on each pizza). I evenly distributed the slices of mushrooms (2 mushrooms / pizza each). Pieces of mozzarella and fresh basil leaves followed. At the end I grated the rest of the Parmesan cheese and sprinkled the pizza with a little olive oil.
Start by chopping the onion and garlic.
It is good to use a thick-walled pot for this dish. Put the butter to melt in the pot and then add the onion and garlic. Let simmer for a few minutes.
Add salt, pepper and balsamic vinegar. Put chicken soup (if you don't have it, add water), tomato juice, sour cream, bay leaves, tortellini. They should be done in almost 6 minutes. It is safest to check on the package.
Take the soup off the stove. Remove the bay leaves.
Put the soup in the bowl. Serve with fresh basil sprinkled on top and grated Parmesan cheese.
Tortellini with tomato sauce and bread risotto
Tortellini with tomato sauce and bread risotto
What choice would you make for a lunch with friends? I chose to prepare Tortellini with tomato sauce and risotto pane, and for dessert I chose to serve the delicious SunFood Tropical Fruit Compote which I cooled well in the fridge for a few hours before serving. But let's see what we need for this lunch.
Ingredients Tortellini with tomato sauce and risotto bread
1 pack of Tortellini with ham
Ingredients Tomato Sauce for Tortellini with tomato sauce and risotto pane
800 g (2 boxes) Red SunFood cubes
1 red onion
4-6 cloves of garlic
oregano, basil (I used the fresh version but you can also use the dried ones if you don't have them at hand)
1 tablespoon sugar
2 tablespoons olive oil
1 cup rice
1/4 cup dry or semi-dry white wine
4 cups meat or vegetable soup
1 box sweet corn grains -SunFood
finely chopped green parsley
1/2 cup grated Parmesan cheese
50 g butter
2 tablespoons oil
Other necessary ingredients
hot pepper flakes
Prepare Tortellini with tomato sauce and risotto bread
Boil the tortellini in salted water for 7 minutes, then drain and keep warm.
Preparation Tomato sauce
Peeled onions and garlic are cut as finely as possible. Heat the olive oil and cook the onion until it starts to soften, then add the finely chopped garlic. Cook together for a few seconds and then pour over the diced tomatoes. Season with salt, freshly ground pepper, finely chopped basil and finely chopped oregano.
Add the sugar and simmer over medium heat until the sauce thickens. Put in a blender to get a sauce as fine as possible. Half the amount of sauce is poured over boiled tortellini and mixed. Sprinkle with finely chopped basil.
In the other half of tomato sauce remaining add 1/4 teaspoon of hot pepper flakes and leave to be served next to risotto pane.
Prepare risotto bread
Heat the butter oil and add the finely chopped onion. Cook and add the rice. We continue to harden the rice for 3-4 minutes, stirring constantly, after which we pour the wine. Bring to the boil until all the liquid has evaporated. Add 1 tbsp of meat or vegetable soup (the soup is kept warm) and boil until absorbed. Add the soup again and continue the procedure until all the soup is absorbed and the rice is cooked. Add the corn kernels, grated Parmesan cheese, finely chopped green parsley and season with salt and pepper to taste. Let it cool.
When risotto it is cold, break it from the composition with a teaspoon and form balls. Each ball of risotto is given through flour, beaten egg seasoned with a little salt then given through breadcrumbs.
Heat oil in a pan and fry the risotto balls until golden.
They are served with tomato sauce in which I added hot pepper flakes.
desert as I said above was Tropical Fruit compote cooled well before serving.
Note : It took me exactly 1 hour to prepare this menu, so you can also prepare for friends who announce themselves unexpectedly, provided you have all the necessary ingredients at hand.