For these tortellini I was inspired by a TV show where the love of Jamie Oliver casually prepares pasta. He through England with tuna and anchovies, I through Transylvania with sausages !!!: Everyone has what they have next to the house !!!
- 500 gr tortellini
- 500 gr sausages (Csabay)
- 100 ml of olive oil
- 1 jar of mushroom Nameko
- 1 link green garlic
- 2 tablespoons capers
- 1 glass of red or spiced tomato broth
- chilli flakes
- green parsley
- parmesan- optional
Preparation time: less than 30 minutes
RECIPE PREPARATION Tortellini with mushrooms and sausages:
Put 2 l of water and salt in a large pot.
When it boils, add the pasta, stirring, so that it doesn't stick.
Boil according to the instructions and drain the water.
Wash and slice the garlic
In a large wok, fry in oil until the sausages are crispy.
Add the garlic, drained mushrooms and drained capers as well.
Stir, add the chopped tomatoes and tortellini.
Pour into a large bowl. Sprinkle chilli flakes and green parsley on top.
Anyone can sprinkle Parmesan cheese.
Drain the capers well. they are usually preserved in vinegar and if they are not drained enough they will increase the sauce in which you add them too much.
Jamie says Italians optionally recommend Parmesan. But he noticed in the big Italian restaurants as well as at the pasta prepared at home that Parmesan cheese is not missing !!!
Tortellini with mushrooms and cheese
The pleasant appearance will always make any dish more appetizing, serving is a kind of culinary marketing for the eyes and stomach. For this reason I prefer the dough for egg yolks. It always has an intense yellow and only this color intensifies the appetite and hunger. And when we fill the dough with the stuffing of fresh mushrooms and cream cheese with greens and lemon peel, it becomes a real paradise for gourmets. Moreover, you will learn how to prepare tortellini, look at the pictures how good they look. We will also add mushroom broth, green peas for decoration.
- Dough for pasta
- Mushrooms & # 8211 170 g
- Onions -1
- Garlic & # 8211 2 puppies
- Olive oil & # 8211 2 tbsp
- Lemon peel
- Cream cheese & # 8211 150 g
- Mushroom broth
Prepare the dough for the egg yolk pasta. This dough can also be used for lasagna, pasta, ravioli and others.
Take the mushrooms (170 g), I personally prefer fresh mushrooms, always delicious and available. You can use any other type of mushroom. Cut them into medium-sized pieces. Chop an onion, a few cloves of garlic and mint (according to your own taste).
Pour everything into the blender bowl.
Leave some space in the bowl.
Add a few tablespoons of olive oil. You can use any other vegetable.
You will get a mushroom paste. You can add anchovies or sprouts, it's a matter of taste.
Fry this pasta for 5 minutes on a dry pan.
While the mushroom paste is being prepared, pour the cream cheese into a container. You can replace it with mascarpone, ricotta, or even cottage cheese. Add the peel of a lemon.
When the mushroom paste is ready, leave it for 10 minutes to cool, otherwise the cheese will melt. Then add it to the cream cheese.
Refrigerate the filling for at least 30 minutes. If you cover it with plastic wrap, it can be kept for a few days. A cold to be easier to form tortellini, the filling will be more solid.
In the meantime, take care of the dough. I do everything with the help of a planetary mixer, but it is possible to do everything manually and with the twister. Divide the dough into 4 pieces. The dough you did not work with, cover it with a damp paper. Flatten each piece with a thickness of about 2-3 mm.
The width of the dough strip should be slightly larger than the ring. I used one with a diameter of 9 cm, you can use even smaller ones. If you do not have one at hand, use a cup. Form the circles. I got 4 circles from each strip of dough.
In the center of each circle add a tablespoon of mushroom filling. Grease the edges of the dough with egg, very lightly.
Tortellini are formed very simply. Glue them in half by pressing lightly with your fingers.
Now glue the corners, also gluing them with your fingers.
You have to get such a beauty.
Ready tortellini can be frozen or cooked immediately.
I boiled them in mushroom broth. Add some mushrooms and peas. Boil for 2-5 minutes.
For this recipe you need the following:
Bring 500 ml of water to a boil. When the water boils, add salt and gluten-free spaghetti, or any other type of pasta. Boil according to the instructions on the package.
Frying the contents
Peel an onion and cut 3 mushrooms, 3 cloves of garlic and sausages into small pieces. Gradually add 100g of butter to a pan and add the mushrooms. When they change color, add onions and garlic, and season with salt and pepper.
Then add the sausages and pepper paste. When they start to produce liquid, add the spaghetti and the sauce. Mix well and add basil leaves and grated Parmesan cheese.
I started grooming the meat by removing the fascia and fibrous tendons (as much as possible). I especially chose this piece of brine full of connective tissue that turns into a very fine gelatin when cooked.
I cut the meat into thin (sliced) pieces of 1/2 cm (on the counter-fiber, not along it).
I rolled each slice of meat in flour. The flour helps to form the crust in the frying process and then to bind the stew sauce.
Preparation of beef stew with mushrooms and onion sauce
In a deeper pan, heat the 2 tablespoons of olive oil and fry the slices of meat briefly. I worked in 3 tranches so as not to crowd the pan. I transferred the pieces of fried meat to a bowl.
Foodblogger at Savori Urbane. #savoriurbane
When the last tranche was fried, I put the other pieces back in the pan. I cut the larger mushrooms into quarters and left the smaller ones whole. I chopped a large bunch of green onions (also with tails). I added both (mushrooms and green onions) over the meat in the pan. I stirred and let it sizzle a little (a few minutes on high heat). I extinguished the beef stew with mushrooms with the glass of fortified wine of Porto (or cognac, brandy & # 8230 that you have at hand) and I added 2 cups of water. I reduced the heat and covered the pan. I let it boil for 1 hour on low heat. I added more liquid every 20 minutes and occasionally mixed in the pan. It may take more cooking & # 8211 depending on the piece of meat. However, it must be tested before extinguishing the fire.
Put the mushrooms in hot water (without boiling, leave for about 15 minutes until softened and swollen then squeeze the water and cut into large pieces.
Put oil in the wok (or a normal pan) put the garlic together with the ginger and let it fry for a minute, stirring constantly (be careful not to burn it, it burns very quickly).
Cut the chicken into thin strips about a finger long and then fry it in a pan until it changes color.
Then put the fried chicken in the wok together with the garlic and ginger, add the spring onion (which is cut but not small but the pieces about 1.5 cm) and the soy sauce, let it simmer for a minute, stirring. continuous.
Then add the fish sauce with two teaspoons of brown sugar and black mushrooms, cover with a lid and leave for 2 minutes.
Serve immediately with the red pepper placed on top and the coriander leaves together with cold rice (rice only boiled in water and with a little salt). The recipe Chicken with black mushrooms was proposed by kuch
Summer Easter: Salad with Tortellini
Were you used to making pasta only in the oven? Here is an ideal recipe for hot days, when you want to serve as many cool salads as possible:
Preparation time: 15 minutes
Cooking time: 20 minutes
& bull 250g tortellini Casa Cecconi
& bull 2 tablespoons butter
& bull 4 red cherry cups, cut in half
& bull 1 green bell pepper, cut into cubes
& bull 1 small onion, chopped
& bull 1/3 cup olive oil
& bull 1 and 1/2 tablespoons balsamic vinegar
& bull 1 and 1/2 tablespoon red wine vinegar
& bull salt and pepper to taste
How to prepare a salad with tortellini:
& bull 1 Boil the pasta in a pot of water until al dente. Drain them. Add the butter over the pasta and stir until it melts. It is added to prevent the pasta from sticking.
& bull 2 In a large salad bowl, combine onion, green pepper, tomatoes, and tortellini. Season with salt and pepper. Mix balsamic vinegar, wine vinegar and olive oil in another bowl. It is added over pasta, depending on preferences. Put the tortellini salad in the fridge before serving.
About the ingredients used:
|Pasta from the Casa Cecconi range are obtained from two main components: pasta dough and filling. The pasta is prepared from durum wheat flour and pasteurized fresh eggs. The union of the two products, ie the formation of the stuffed pasta is done automatically due to modern production lines. Pasta contains the following types of fillings: raw ham, pork, mushrooms, cheese or urda and spinach. Casa Cecconi pasta is intended for the healthy eating of people of any age, being consumed after a previous boiling, as such, or with cheese sauces, sour cream and garlic, etc.|
|Discover the benefits of eating fresh pasta:|
& bull They contain fiber that satisfies the need for hunger and gives satiety for longer
Boil the pasta in salted water and a drop of oil. Put them in a strainer under a stream of cold water and let them drain.
Method of preparation
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Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham
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A dish in which the tastes of various ingredients combine perfectly.
Video: Tortellini with Italian Sausage and Mushrooms part 2 (September 2021).