Recipe
Fresh Tortellini with Parmesan, Cream, Prosciutto and Hazelnut Crumble
Inspired by the fresh pasta traditions of Emilia Romagna, Adam shows how a simple fresh tortellini meal can become something special! Tis recipe was featured in Adams Pasta Pilgrimage, season 1, episode 11. Recipe by Adam Swanson
As seen on: Adam's Pasta Pilgrimage (Season 1: Episode 11)
Ingredients
- 1 packet San Remo fresh Tortellini (Veal)
- 100gm finely sliced prosciutto
- 150gm whole hazelnuts with skin removed
- 100gm grated parmesan cheese
- 25gm butter
- 100gm thickened pouring cream
Instructions
- Cook pasta in boiling, salted water
- Pour cream into pan with butter and parmesan and let slowly heat until thickened
- Drain cooked pasta, add to cream mixture and toss through
- Serve garnished with hazelnut crumble and shards of prosciutto
Hazelnut Crumble
- Toast hazelnuts in pan
- Remove from heat and cool
- Add prosciutto and lightly fry until crisp
- Remove from heat and place onto absorbent towel
- Put hazelnuts and prosciutto into food processor and blitz to a crumble mixture